1 medium head cabbage, shredded fine
1 large onion, sliced very thin
1 medium green bell pepper, sliced very thin
3/4 cup sugar (or Splenda)
1/2 cup each, cooking oil and cider vinegar
1 tsp each salt and celery seed
Toss together the cabbage, onion and green pepper. In a saucepan, mix the remaining ingredients and bring to a boil, stirring constantly. Pour over vegetables and toss to mix. Cover and allow to stand until cool. Chill at least overnight before serving. Will keep for days (at least 9).