Colorful Coleslaw Vinaigrette - cooking recipe

Ingredients

1 small cabbage
2 medium carrots
1 red pepper
1 yellow pepper
1 green pepper
1/4 purple cabbage
Dressing
1 cup vinegar
1/2 cup sugar
3/4 cup oil
1 teaspoon salt
1/4 teaspoon white pepper

Preparation

Shred all of the vegetables.
I use the slicer on my food processor and not the shredder because it makes everything so small and juicy.
I find the cabbage shreds nicely using the slicer and I usually cut my peppers into 2 or 4 wedges and stand them up.
I do use the large shredder for the carrots.
Place all vegetables in a large Tupperware bowl.
Don't worry that it looks like a lot, it will reduce by about half after it marinades for a couple of hours.
Place all the dressing ingredients in a saucepan on the stovetop and bring just to a boil.
Remove from heat and stir well.
Pour it over the vegetables.
Seal lid and shake.
Place in refrigerator and shake every once in a while.
I usually drain off some of the marinade before I serve it because it is so juicy.