Slaw with Carrots and Peppers

1 small head green cabbage (about 1 lb.) cored and sliced into 1/4 inch thick strips

1/4 of a small head of red cabbage cored and diced

2 medium carrots, peeled, very coarsely shredded or cut into very fine matchsticks

6-8 mini bell peppers, sliced into thin rings

1 small bunch parsley, washed, dried, stems removed, very roughly chopped

1 small bunch cilantro, washed, dried, stems removed, very roughly chopped 

Dressing:

1 tbsp. minced red onion

1 tbsp. Dijon mustard

1/2 tsp. Kosher salt

1/4 tsp. black pepper

1/3 cup cider vinegar

2 tbsp. seasoned rice vinegar

6 tbsp. Safflower oil