1/2 head of green cabbage
1/4 head red cabbage
1 green pepper
1 red pepper
2 carrots
1 sm. white or yellow onion
1 sm. red onion

DRESSING:

2 tbsp. vinegar (white or red wine)
1/4 c. honey
1/3 c. salad oil
1/4 tsp. dill (weed/seed/mixture)
1/4 tsp. celery seed

Chop cabbage and peppers fine or put through a food processor. Grate carrots. Cut onions into rings and separate.

Dressing: Mix vinegar and honey. Add dill and celery seed. Heat in a small pan until honey is melted into vinegar. Add salad oil and cool. Pour over chopped vegetables. Chill. Best when made several hours or night before serving.