1/2 medium head green cabbage, finely shredded or chopped (about 4 cups)

1/3 cup white vinegar

1/2 small green pepper, chopped (about 1/4 cup)

3 tablespoons vegetable oil

2 tablespoons sugar

1 tablespoon chopped pimiento

1 teaspoon instant minced onion

1 teaspoon salt

1/2 teaspoon celery seed

1/2 teaspoon dry mustard

1/4 teaspoon pepper

Mix all ingredients. Cover and refrigerate for 3 hours. Just before serving drain. 6 servings