Cabbage Salad recipe (Salad)
In a large bowl, layer cabbage, green pepper and onions. Sprinkle ¾ cup sugar over the top. Mix well.
In a medium saucepan, combine the dry mustard, 2 tablespoons sugar, salt, celery seed, vinegar and oil. Mix well, then bring to a full boil, stirring to dissolve salt and sugar. Pour over the slaw and refrigerate for at least 4 hours and up to several days. Toss before serving.
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