Dickie's Cabbage Salad with Mustard Dressing
 *(Lynn's Favorite)

You will need a very large bowl or #2 wash tub       
1 head cabbage
1 large or med. white or purple onion  
2-3 carrots
1 bell pepper (green, yellow or red) 
2-3 toes garlic
Note from Dickie: "I've been known to throw in raw broccoli, 
green onion tops, cauliflower, etc. if available". 
"I try to cut vegetables lengthwise to make sticks 1/8 to 1/4" 
square and 1-2" long - (length depends on how big your mouth is”).

Garlic should be chopped fine or run through a garlic press.
Mix vegetables in large bowl and lightly salt and pepper.  

Now prepare the dressing.

Mustard Dressing
1 tbsp. prepared mustard (jar)      
1/4 cup vinegar
3/4 cup olive oil (“I prefer light olive oil.”)

Using bowl with sloping sides, add mustard and vinegar and mix 
together.
  
Now, slowly add olive oil while beating the mixture vigorously with 
a wire whisk.  All ingredients should be at room temp.  
This is the only way I know to keep the ingredients from separating.

Add dressing to bowl of vegetables and mix in thoroughly.  

** Warning ** “don't even think about tasting the salad now!”

Cover the bowl tightly (so as not to smell up the refrigerator) 
and place in the refrigerator for an hour or so.  Then, take it out.        

“Now you may taste it!”