This a simple vintage recipe and it really stands up to anything you serve it with. It hold well, travels well, and tastes great! It's also good as a sandwich filling with corned beef, or on hot dogs; just be sure to drain well. 22 min 20 min prep

1 head cabbage, cored and shredded
1/2 red bell pepper or green bell pepper, cut in strips
2 sweet banana peppers, halved lengthwise then sliced
1 1/2 c mined onions
3/4 c sugar
3/8 c white vinegar
3/8 c vegetable oil
1/2 tsp salt

1 head cabbage, cored and shredded 1/2 red bell pepper or green bell pepper, cut in strips 2 sweet banana peppers, halved lengthwise then sliced 1 1/2 c mined onions 3/4 c sugar 3/8 c white vinegar 3/8 c vegetable oil 1/2 tsp salt

1. In a large bowl, place shredded cabbage, peppers and onions.
2. Heat the sugar, vinegar, vegetable oil and salt in a saucepan; do not boil.
3. Pour over the cabbage mixture, combine thoroughly and let stand at least one hour to cool.
4. Refrigerate until read to serve.