1         cabbage head - shredded
1         C green peppers - julienned
2         carrots - shredded
1         bermuda onions - minced
1         C jicama
1         C sugar

-Dressing-

2         tsp. sugar
1         tsp. celery seed
1         tsp. salt
1/4      tsp. black pepper
1         tsp. dry mustard
1         tsp. cilantro - minced
1         tsp. fresh parsley
1/4      tsp. ground basil
3/4      C vegetable oil
1         C cider vinegar

*Add julienned or chopped jicama just before servings.

1. Shred the cabbage very thin. Combine with pepper, minced onion,
and carrots. Sprinkle with sugar, being sure to stir and sprinkle so
sugar reaches all the cabagge.
2. In a saucepan, combine all the dressing ingredients. Bring to a
boil; remove from heat. While still hot, pour this over the cabbage
mixture, blending well.
3. Cover and refrigerate 8 hours or overnight. Add jicama and stir
again before servings.