1/2 cup distilled white vinegar
6 Tbsp. sugar
6 Tbsp. vegetable oil 2 1/2 tsp. dry mustard 1 tsp. celery seeds 1 medium cabbage (about 1 1/4 lbs.), thinly sliced 1 large onion, thinly sliced 1 large green bell pepper, thinly sliced (optional)

Combine vinegar, sugar, oil, mustard & celery seeds in medium saucepan. Stir over medium heat until sugar dissolves & dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely. Combine cabbage, onion and green pepper (if desired) in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made1 day ahead. Cover; keep refrigerated.)

found on www.epicurious.com, from Bon Appétit, March 1996. by Caroline Belk: Richmond, Virginia