1 large head of cabbage (about 3 pounds), cored
1 pound of pared and shredded carrots
1 chopped green bell pepper
1 chopped sweet onion
2/3 cup of vegetable oil
1 cup of cider vinegar
1 teaspoon of celery seed
1 teaspoon of salt
1 teaspoon of dry mustard
1 cup of sugar

Shred the cabbage into a large bowl; toss with shredded carrots, green bell pepper and sweet onion.  In a saucepan bring to boil vegetable oil, cider vinegar, celery seed, salt, dry mustard, and sugar; stir to dissolve sugar. Let cool slightly and then pour over cabbage mixture while still warm. Stir thoroughly, cover and refrigerate overnight.