Hi Virginia - I've made this dressing many times, but never really measured the quantities. I have a food processor and I start with some light oil (not olive oil, too heavy) it's probably about 2/3 cup. With it running, I add some rice wine vinegar or Regina regular white vinegar - about a 1/3 or 1/4 cup of that. Then I add some celery seed, salt and pepper and about a 1/4 cup white sugar. Taste it at this point and adjust to your preferences.

There is a fast-food fried chicken restaurant that serves their coleslaw this way. Like you said, shredded cabbage, onion, carrots and green pepper with this oil/vinegar/sugar dressing. This always needs to marinate a bit longer than other coleslaw dressings, at least that's how I do it.

Wish I could be more precise, but this is pretty close.

June