Pepper Cabbage - a really pretty side dish

Hi there!

Today we're going to make a sweet, sour, and crunchy side salad that will go really well with barbecued pork.  If you want to make this ahead (not more than 4-5 hours) grate all the veggies separately and store them in separate containers - or you can layer them in a glass bowl, with the cabbage on bottom, then the green peppers, and then the shredded carrots and then toss with the dressing at the table.  As soon as you start mixing them, the cabbage will start "bleeding" into the other ingredients and it won't be nearly as pretty.

1 small or 1/2 large head of red cabbage (about one pound), cored and shredded on the coarse side of a box grater (you can use a food processor if you want)
1 medium bell pepper, chopped very, very finely - or you can run it through the grater too.  Just make sure you don't get any seeds.
1 large yellow or orange carrot, also shredded

Dressing:
1/4 c. apple cider vinegar (don't go fancy here with balsamic - you want it tangy)
1/2 c. canola oil
1/8 - 1/4 t. salt
several grindings of freshly cracked pepper
1 1/2 - 2 T. sugar

Whisk together, toss with the salad ingredients, and serve immediately.  It will continue to taste good, if you have leftovers, but it won't look nearly as pretty as when you first brought it to the table!

Until tomorrow, I'll see you at the market!