Colorful Coleslaw Vinaigrette

• 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

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

cabbage, carrots, red pepper, yellow pepper, green pepper, purple cabbage, dressing, vinegar, sugar, oil, salt, white pepper

Taken from www.food.com/recipe/colorful-coleslaw-vinaigrette-51094 (may not work)