Wash and slice the small cabbage into thin strips, mixing with the shredded carrots and bell pepper in a large bowl.

Tightly pack the vegetables into a clean, sterilized glass jar.

In a saucepan, bring water to a boil, then add sugar and salt until dissolved.

Remove from heat, stir in vinegar and olive oil, then let cool.

Pour the brine over the vegetables in the jar, ensuring they are submerged.

Allow to cool for 30 minutes, then refrigerate for at least 12 hours before serving.