Shred the vegetables and toss them together in a large bowl.
Add the celery seed to the vegetables and toss again.
Bring the oil, vinegar, sugar, and salt to a low boil in a small pot and stir until the sugar and salt dissolve. Take the mixture off the heat and cool slightly.
Pour the dressing onto the vegetables, toss them well, transfer to a container with a tight lid or cover the bowl tightly and refrigerate the cole slaw for at least 4 hours.