Carolina Coleslaw

1 large cabbage (about 3 pounds), trimmed, quartered, and cored
1 medium size sweet green pepper, cored, seeded and minced (for color use 1/2 green pepper and 1/2 sweet red pepper)
1 medium-size sweet onion (Bermuda or Spanish) peeled and chopped fine.
2-3 carrots, finely diced
2 stalks celery, finely diced
1 bunch green onions, finely chopped

Dressing:
1 cup sugar
1 t. salt t.
1 t. dry mustard
1 t. celery seeds
1 cup cider vinegar (I like to use white vinegar)
2/3 cup vegetable oil

With a sharp knife, slice each cabbage quarter very fine, combine with green pepper and onion in a large bowl and toss to mix.

Mix sugar, salt, mustard and celery seeds in a small saucepan, add vinegar and oil and let come to a boil over moderate heat, stirring until sugar is dissolved. Pour over cabbage and toss well to mix. Cool to room temperature, then cover and refrigerate until ready to serve.