| 1 large head cabbage, shredded |
| 2 green onions, finely chopped |
| 2 stalks celery, chopped |
| 2 large carrots, shredded |
| 1 large green pepper, chopped |
| 1 cucumber, thinly sliced |
| 1/2 c. red or white wine vinegar |
| 1/2 c. vegetable oil |
| 1/2 c. sugar |
| 1/2 t. salt |
| 1/4 t. pepper |
| 1 t. dry mustard |
Combine first 6 ingredients in a large bowl; mix well and set aside. Combine next 6 ingredients in a small saucepan, mixing well. Bring to a boil and cook 3 minutes, stirring occasionally. Pour over vegetables, tossing well. Cover and refrigerate overnight.
Serves 8 to 10.
Must be made ahead.