CRISPY COLESLAW

1 small head cabbage shredded (about 1 1/2lbs.)
1/2 green pepper, chopped
1/2 red pepper chopped
1 medium onion, chopped
1 cup sugar
1/2 cup plus 2 tablespoons vinegar (cider is fine)
1/2 cup vegetable oil
1 teaspoon salt
1 teaspoon celery seeds

Combine cabbage, peppers, onion, and sugar in a large
bowl; stir well. Cover and chill 2 hours.

Combine remaining ing. in a saucepan; bring to a boil,
stirring until salt dissolves. Pour over cabbage mixture;
toss gently. Cover and chill at least 2 hrs. before serving.

Will keep several days in the refrigerator.