Ingredients

• 1 medium head cabbage, shredded

• 1 medium red onion, thinly sliced

• 1/2 cup chopped green pepper

• 1/2 cup chopped sweet red pepper

• 1/2 cup sliced pimiento-stuffed olives

• 1/2 cup white wine vinegar

• 1/2 cup canola oil

• 1/2 cup sugar

• 2 teaspoons Dijon mustard

• 1 teaspoon salt

• 1 teaspoon celery seed

• 1 teaspoon mustard seed

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Cooking Directions

• 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.