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