4 cups shredded green and/or red cabbage
2 tablespoons chopped green bell pepper
2 tablespoons chopped red bell pepper
1 green onion, thinly sliced
2 tablespoons cider vinegar
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon sugar or sugar substitute
1 teaspoon curry powder
½ teaspoon celery seeds
1. Mix cabbage, bell peppers and green onion in large bowl.
2. Combine vinegar, oil, lemon juice, sugar/sugar substitute, curry powder and celery seeds in small bowl. Pour over cabbage mixture; mix well.
3. Refrigerate, covered, at least 4 hours or overnight, stirring occasionally. Makes 6 servings.