Ina. Large bowl, combine cabbage, carrots, green pepper and onion. Add sugar; toss to coat.

In a saucepan, combine vinegar, oil, salt, mustard and celery seed. Bring to a boil. Pour over cabbage mixture and toss to coat.

Cover and refrigerate for at least 2 hours before serving. Can be frozen for up to 3 months. Remove from freezer 2 hours before serving.