Ingredients
1 medium head cabbage, shredded1 medium red onion, thinly sliced1/2 cup chopped green pepper1/2 cup chopped sweet red pepper1/2 cup sliced pimiento-stuffed olives1/2 cup white wine vinegar1/2 cup canola oil1/2 cup sugar2 teaspoons Dijon mustard1 teaspoon salt1 teaspoon celery seed1 teaspoon mustard seed
Preparation
Combine cabbage, onion, peppers and olives. In a large saucepan, mix remaining ingredients; bring to a boil. Cook and stir 1 minute. Pour over vegetables, and stir gently. Cover and refrigerate overnight. Mix well before serving.
