Crunchy Dilled Slaw

1 small head cabbage, shredded
2 medium green peppers, thinly sliced
1 medium sweet red pepper, thinly sliced
1 small onion, chopped
1 celery rib, thinly sliced
3/4 cup sugar
1 cup vinegar
2 teaspoons dill seed
1 teaspoon ground mustard
1 teaspoon salt
3/4 cup vegetable oil

In a large bowl, toss the first six ingredients. In a small saucepan, combine vinegar, dill seed, mustard and salt; bring to a boil.

Remove from the heat; add oil. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour. Makes 10-12 servings.