24-Hour Slaw - cooking recipe

Ingredients

1 medium head cabbage
1 large red onion
1 large bell pepper
1 c. sugar
1 c. salad oil
3/4 c. vinegar
1 tsp. celery seed
1/2 tsp. dry mustard
salt and pepper to taste

Preparation

Shred cabbage.
Slice very thin the onion and bell pepper. Put in large bowl that has a tight lid.
Mix sugar, salad oil, vinegar, celery seed, dry mustard, salt and pepper.
Let come to a boil.
Make sure sugar is dissolved.
Let cool a few minutes. Pour over cabbage but do not stir.
Place lid on and refrigerate overnight.
Stir next morning.
This will stay good in refrigerator for a week.