| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Cabbage; shredded |
| 1 |
|
Carrot shredded |
| 1 |
|
Green pepper; sliced thin |
| 1 |
|
Cucumber; scored with a fork and sliced, (not too thin) |
| 1/2 |
c |
Cider vinegar |
| 1/2 |
c |
Light olive oil |
| 1 |
pk |
Sweet & Low; (up to 2) |
|
|
Salt |
|
|
Pepper to taste |
INSTRUCTIONS
Shred the cabbage and sprinkle with about 1-2 tbsp. salt. Let sit about 20
minutes. Rince the cabbage thoroughly. Add the other vegetables. Mix
together the vinegar, olive oil, sweet & low and pepper. Pour onto
vegetables and mix thoroughly. Allow to marinate for several hours before
serving. Leaving it on the kitchen table, it will marinate more quickly
than if refrigerated.
Posted to JEWISH-FOOD digest Volume 98 #034 by MINNIEMA <MINNIEMA@aol.com>
on Jan 16, 1998
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