2-3 cups shredded green cabbage
6-7 red, yellow, orange and/or green peppers
½ cup finely-chopped onion
1 Tbsp. celery seed
¾ cup SchoolHouse Kitchen's™ Balsamic Vinaigrette Basico
Roast the peppers, covered with olive oil, until charred in order to remove the skins from the peppers. Cool and slice in very fine strips.
Add peppers and onion to the shredded cabbage; mix in SchoolHouse Kitchen's™ Balsamic Vinaigrette Basico and celery seed.
et mixture season for several hours, turning every now and then. Adjust seasonings. Serve cool or at room temperature.