I n a sauce pan, combine the sugar, vinegar, oil, salt, and pepper. Bring to a boil stirring occasionally. Remove from heat and set aside to cool slightly.

Combine all the the remaining ingredients into a large bowl. Once dressing has cooled slightly pour over all of the vegetables and stir to coat.

Cover and refrigerate overnight. Drain off excess dressing and serve. Serves 8-10. Can be kept in the fridge for up to 1 week.