In a large bowl, combine cabbage, carrots and green pepper.
Pour 2 cups water and salt over top; let stand for 2 hours.
Meanwhile, in a small saucepan, combine sugar, vinegar,
mustard and 1/2 cup water. Bring to a boil over medium-high
heat; let cool. Add celery and cooled vinegar mixture to
the other vegetables, mix well. Refrigerate for at least
2 hours before serving. This recipe is best when prepared
one day ahead of time.