Ana's Rainbow Slaw

1/2 cup sugar
1 cup apple cider vinegar
1/2 cup water
1/2 head green cabbage
1/2 head red cabbage
1 teaspoon salt
1/8 teaspoon pepper
5 stalks celery, sliced
1 carrot, sliced into strips
2 green bell peppers, chopped
1 teaspoon celery seed
1/2 teaspoon mustard seed
1/8 teaspoon pepper

In large saucepan, combine sugar, vinegar and water. Bring to a boil;and stir frequently for 3 minutes until sugar is dissolved. Remove from heat and cool completely.

Slice cabbages into thin strips and place in large bowl. Sprinkle salt over cabbages and let stand for 1 hour. Drain off liquid under cabbage and squeeze off excess water. This process means you can store in the fridge without the cabbage getting gross :)

Add celery, carrot and green peppers to cabbage and toss. Pour sugar/vinegar mixture over all and sprinkle with seeds. Toss well, then refrigerate at least six hours before serving. Use a slotted spoon to remove cabbage mixture from liquid when serving.

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