1 each - lg. sweet red, green & yellow pepper
2 c. firmly packed shredded cabbage
1/2 c. cider vinegar
1/2 c. olive OR vegetable oil
2 tbsp. sugar
1 tbsp. Dijon-style prepared mustard
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. celery seeds

Quarter and seed peppers; cut into very thin strips. In medium-size bowl, combine peppers and cabbage. In jar with tight-fitting lid, combine vinegar, oil, sugar, mustard, salt, pepper and celery seeds. Shake vigorously to combine. Pour over pepper mixture. Cover tightly and refrigerate at least 1 hour. Toss before serving.