½ head cabbage, shredded (about 1 pound)
2 carrots, peeled and grated (about 1 cup)
1 medium onion, grated (about 1 ¼ cups)
1 red bell pepper, grated
1 green bell pepper, grated
4 tablespoons balsamic vinegar
2 tablespoons sugar, or to taste
2 teaspoons Dijon mustard
Salt and freshly ground pepper to taste
¼ cup vegetable oil
¼ cup olive oil
2 tablespoons crushed olives
1 tablespoon capers
1. Put the vegetables in an attractive salad bowl.
2. Mix the vinegar, sugar, mustard, and salt and pepper to taste in a small bowl, then whisk in the oils. Spoon the dressing over the vegetables. Sprinkle the olives and the capers over the salad and toss well.
