3 lb. cabbage, shredded
1 green pepper, chopped
1 red pepper, chopped
2 med. onions, chopped
2 c. sugar
1 1/4 c. vinegar
1 c. vegetable oil
1 tbsp. salt
2 tsp. celery seeds
2 - 3 med. carrots, shredded (optional)

Combine cabbage, peppers, onion, (optional) carrots and sugar in a large mixing bowl; mix well, cover and chill 2 hours. Combine vinegar, oil, salt and celery seeds in a sauce pan; bring to a boil, stirring until salt is dissolved. Pour over cabbage mixture; toss gently. Cover and chill at least 2 hours before serving. Coleslaw will keep several days in the refrigerator. Yields 18 to 20 servings. Can be cut down to smaller servings works well.