Beth's Better Slaw

This came from my sister's kitchen where she adapted it from Molly O'Neill's New York Cookbook. I love how light and flavorful it is.

Finely slice:

• 1 head cabbage

• 1 large green pepper

• 1-2 medium onions

Grate:

• 1 carrot

Toss together in a large bowl.

Combine in a medium saucepan and bring to a boil:

• 1/4 cup sugar

• 1/2 cup apple cider vinegar

• 3/8 cup canola oil

• 1 t salt

• 1/2 t dry mustard

Pour over slaw and toss to coat. Refrigerate one hour. Serve.