Ingredients:

1/2 head of green cabbage, course chopped
1/2 head of red cabbage, course chopped
1 small bell pepper, finely chopped
1 small sweet onions, finely chopped
2 carrots, grated
.
Dressing:
1 cup sugar
1 teaspoon salt
1/2 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon celery seed
1 cup cider vinegar
1/2 cup water

Direction:

Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl.

In a bowl combine remaining ingredients, I use a hand mixer to blend. Pour over cabbage, stir in. Refrigerate for at least eight hours.