Joan’s Slaw

Shred:

1 head cabbage (I used half green and half red/purple)

1 small onion

1 medium green pepper

2 large carrots

Dressing:

1-1/4 cup of sugar

1 cup cider vinegar

¾ cup salad oil

1Tbs. dry mustard

1 tsp. celery seed

1 tsp. salt

Bring dressing to a boil (dissolving all sugar); pour over shredded veggies.  Refrigerate at least 4 hours.