1 medium cabbage (shredded)
1 medium green pepper (thinly diced)
1 medium spanish onion (thinly sliced)
2 carrots (shredded)
1 cup white vinegar
1 tsp. celery salt
1 tsp. dry mustard
Mix first 4 ingredients together in bowl. Put ingredients for sauce into a pan and bring to a boil. Pour over veggies and mix. Put into fridge and cool. Serve when cold. Keeps in fridge for 2 weeks.