1 small head of green cabbage head, shredded
1 small red cabbage head, shredded
1 large red pepper, sliced thin
1 carrot, thinly sliced
1 small onion, finely chopped
1 ½ cups sugar
1 cup apple cider vinegar
¾ cup vegetable oil
1 tablespoon kosher salt
Combine cabbage, pepper, carrot, onion and sugar. Mix well and set aside. Combine vinegar, oil and salt in a saucepan, and bring to a boil.
Pour over cabbage mixture and stir well. Cover and refrigerate 2-3 hours to chill.
Put cabbage in strainer to drain off the liquid. Place the slaw back in the bowl and serve.