| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| md | Head cabbage; shredded | |
| 3 | Carrots; sliced thin | |
| Green pepper; sliced thin | ||
| 2 | Cucumbers; peeled & diced | |
| 1/2 | c | Sugar |
| 1/4 | c | Water |
| 1/2 | c | Oil |
| lg | Onion; sliced thin | |
| 3/4 | c | Vinegar |
| 1/4 | ts | Salt |
INSTRUCTIONS
Mix liquids. Add vegetables and let stand in fridge overnight. Delicious! Recipe by: Serves 5 Posted to JEWISH-FOOD digest Volume 98 #032 by [email protected] (Lisa Montag) on Jan 17, 1998
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