1 Medium head cabbage, shredded
1 Medium Red onion; thinly sliced
1 Cup green pepper; chopped
1 Cup sweet red peppers; chopped
1 Cup stuffed olives; sliced
1 Cup white wine vinegar
1 Cup vegetable oil
1 Cup sugar
1 tsp dijon mustard
1 tsp salt
1 tsp celery seed
1 tsp mustard seed
In a bowl combine cabbage, onion, peppers and olives.
In a saucepan combine remaining ingredients; bring to a boil. Cook and stir for 1 minute. Pour over vegetables and stir gently.
Refrigerate overnight & mix well before serving.
I left the olives out...and snacked on this for days!