Coleslaw 1

4 cups of green cabbage, shredded
1 green pepper, shredded
1 large carrot, shredded
1 small onion, white or red, sliced thin

DRESSING:
3 tablespoons of salad oil
1/2 teaspoon of dry mustard
2 teaspoons of sugar
Dash pepper
3 tablespoons of vinegar
1 teaspoon of celery seed
Dash salt
1/4 teaspoon of garlic powder

Toss the vegetables in a large bowl with cover. Mix the dressing and add to vegetables. Let stand several hours or overnight in refrigerator. Turn over every few hours. Flavor improves the longer it marinates.