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Submitted by: Myra Tunanidis from New Cumberland, WV
Originally shared on the web 06/14/2011

1 head red cabbage, shredded
1 head green cabbage, shredded
1 carrot, peeled and shredded
1 onion, finely chopped
1 green pepper, finely chopped
16-oz. bottle red wine vinegar & oil salad dressing
1/4 c. olive oil
1/4 c. sugar
1 T. Dijon mustard
1 t. caraway seed
salt and pepper to taste

Toss together vegetables in a large serving bowl; set aside. Combine remaining ingredients; pour over vegetables. Refrigerate until ready to serve. Toss before serving. Makes 8 to 10 servings.