1 gal. grated fresh cabbage
1 lb. carrots, grated
1/2 c. pickle relish
2 bell peppers, chopped fine (only if you like)
3/4 c. vinegar
1 1/2 c. sugar
1 tbsp. salt
1 tsp. black pepper
3/4 c. cooking oil

Mix vinegar, sugar and salt. Bring to boil, remove from fire. Add oil, mix thoroughly. Cool. Pour over cabbage, carrots, pickle relish and bell pepper. Toss thoroughly and shake black pepper. Store in sealed container in refrigerator. Will keep 2 weeks.