1 cabbage, shredded (sliced)
2 lg. Vidalia onions, chopped
1-2 bell peppers, chopped (salt and set aside)
3/4 c. Wesson oil
1 c. white vinegar
3/4 c. sugar
1 tbsp. celery seed

Mix oil, vinegar and sugar, celery seed. Boil 5 minutes. Cool and pour over cabbage. Refrigerate. Good with fish. Will keep 7-10 days refrigerated.