1/4 lb. shredded green cabbage
2/3 red bell pepper, cut into slivers
1/3 green bell pepper, cut into slivers
1/3 poblano pepper (or similar moderate heat pepper), cut into slivers
1/2 c. apple cider, rice, or red wine vinegar (or a mix of all three!)
2 Tbsp sugar
Salt and celery seed (or celery salt) to taste
Pepper

In a large glass bowl, combine the vinegar, sugar, celery seed, and salt. Microwave for 1 minute to help dissolve the sugar. Add the shredded cabbage and the other veggies to the bowl and mix, coating all of the vegetables with the dressing. Cover the bowl with plastic wrap and let stand in the refrigerator for 5 hours. When ready to serve, toss again and top with a few grindings of black pepper.