Carolina Coleslaw

Jane really liked this recipe because it keeps well. You could make it on the weekend and it would be ready to serve with meals throughout the week.

1 large head cabbage (chopped)
1 medium red or green pepper
1 medium onion (chopped)
1/2 medium carrot (shredded) - optional

Dressing:

1/2 cup (or less) sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup vinegar
2/3 cup vegetable oil

Mix sugar, salt, mustard, and celery seed in saucepan. Add vinegar and oil and heat. Let it come to a boil, stirring until sugar dissolves.

Pour over cabbage and toss well to mix. Cool, cover, and refrigerate. Keeps for weeks in the refrigerator.