![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhdh1JqHd-8AiIVrH0YuMEKQqOk1lbiX9xTwaD_fUnqk9Xobs8W0Qngx_yzJKd6E8q-klwnif8HRD1u7Pw5CeYieO0yzPxfZFZd9EeU__H5jtx_e_f8_7pfpGJj9Vz7wOU-URAQ/s320/IMG_1217.jpg)
6 cups shredded cabbage (about 1/2 head)
1 cup shredded carrot (about 1 medium)
1 cup chopped green bell pepper (about 1 medium)
½ cup chopped red onion
½ cup sugar
½ cup white wine vinegar
2 tablespoons olive oil
1 teaspoon dry mustard
½ teaspoon celery seeds
½ teaspoon salt
Combine first 4 ingredients in a large bowl; toss well. Combine sugar and remaining ingredients in a small bowl, stirring with a whisk. Pour vinegar mixture over cabbage mixture, tossing gently to combine. Cover; chill 1 hour. Makes about 8 servings, and the leftovers keep well an extra day.