- 4 teaspoons white-wine vinegar
- 1/3 cup olive oil
- 1 large red bell pepper, cut into 2-inch-long strips
- 1 large yellow bell pepper, cut into 2-inch-long strips
- 1 medium carrot, shredded fine
- 2 celery ribs, cut into 2-inch-long thin strips
- In a bowl whisk together vinegar and salt and pepper to taste and whisk in oil in a stream until emulsified. Add vegetables and toss until combined well. Slaw may be made 6 hours ahead and chilled, covered.