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Pepper Slaw
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| 6 cups | chopped or shredded cabbage |
| 2 cups | sliced red and, or green peppers |
| 1 1/2 cups | sliced celery |
| 1 cup | sliced onion |
| 3/4 | shredded carrots |
| 1/2 cup | vegetable oil |
| 1 1/2 tsp | celery salt |
| 1 tsp | cracked pepper |
| 1/2 tsp | celery salt |
| 2 tbsp | sugar |
| 3 tbsp | cider vinegar |
| 1 tbsp | dry mustard |
Toss vegetables together enlarge mixing bowl. Combine remaining ingredients; pour over vegetables. Toss to. Is. Refrigerate for several hours or overnight to blend flavors.
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