2¼	pounds	cabbage, shredded (15 cups)
¾	pounds	carrots, shredded (3 cups)
¾	cups	diced green pepper
3	cups	salad dressing or mayonnaise
1/3	cup	sugar
1/3	cup	vinegar
1	tbsp.	prepared mustard
2	tsp.	salt
3	tsp.	celery seed

• Combine chilled vegetables.
• Blend salad dressing, sugar, vinegar, mustard, salt, and celery seed for dressing.
• Just before serving, combine vegetables and dressing; toss lightly.
• Serve in leafy cabbage bowl, if desired: Select a large cabbage head with curling leaves. Loosen leaves and spread out, petal fashion. With sharp knife, hollow center to within 1 inch of sides and bottom. Fill center with slaw.

Makes 25 servings