| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Head of cabbage; (about 4 lbs), shredded | |
| 2 | lg | Carrots; sliced thin |
| 2 | Green peppers; sliced | |
| 1 | Bermuda onion; large, sliced thin | |
| 1 | Cucumber; sliced thin | |
| 3/4 | c | Sugar; (or substitute) |
| 1 | c | White vinegar |
| 1/4 | c | Vegetable oil |
| 1 | ts | Salt; (if desired) |
INSTRUCTIONS
DRESSING Mix ingredients for dressing in a blender or jar. Mix with vegetables and marinate foe 48 hours before serving. Posted to JEWISH-FOOD digest Volume 98 #002 by [email protected] (george l wasser) on Jan 2, 1998
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