SPANISH COLESLAW

1 lb. head cabbage, shredded
1 c. shredded carrot
1/4 c. shredded sweet red
peppers
1/4 c. diced celery
1/4 c. scallions
10 radishes, thinly sliced
1/3 c. prepared mustard
dash of Tabasco sauce
1 1/2 tsp. sugar
1 tsp. salt
1/4 tsp. white pepper
3/4 c. oil
1/4 c. vinegar
1/3 c. mayonnaise

Combine vegetables in a bowl. Mix remaining ingredients
well. Pour over vegetables and toss until well blended.
Serves 8 to 10.