This is a great recipe because it gets better as it sits, so it makes a wonderful pot luck dish. When I want it a little spicy, I add a very thinly sliced, seeded jalapeno. And as horrifying as the amount of sugar seems, most of the dressing does stay in the bowl and the vegetables do shrink down.
1 head of cabbage, sliced thin
1/2 c. thinly sliced white onion
1 c. celery, diced
1 green or other colored bell pepper, slivered
1 c. white sugar
1/4 c. vinegar
1 tsp. salt
1/2 tsp. mustard seeds
1 tsp. celery seed
Place all chopped and diced slaw ingredients in a bowl, mix dressing ingredients, it will be pretty thick.
Pour over slaw, and toss well. the sugar will dissolve and create a watery dressing, and the slaw will shrink a lot. Put in fridge, and toss occasionally, really good to make ahead, and keeps for several days.