4 cups shredded cabbage (about a 1/2 head)
1/2 cup sliced red or green bell peppers
2 tablespoon cider vinegar
1 tablespoon vegetable oil
1 tablespoon honey
1/2 teaspoon fennel seeds
1/4 teaspoon oregano
Combine ingredients together in large mixing bowl. Mix well and refrigerate until ready to serve. This slaw will keep for one day in the refrigerator.
Serve chilled on a salad plate.