| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Distilled white vinegar |
| 1/4 |
c |
Vegetable oil |
| 8 |
c |
Coarsely shredded green cabbage; (about 1/2 large |
|
|
; head) |
| 1 |
c |
Thinly sliced red bell pepper |
| 1 |
c |
Thinly sliced green bell pepper |
| 1 |
md |
Onion; thinly sliced |
| 1 |
|
Carrot; coarsely shredded |
INSTRUCTIONS
Whisk sugar, vinegar, and oil to blend in large bowl. Add remaining
ingredients and toss to combine. Season to taste with salt and pepper.
Cover tightly and refrigerate at least 4 hours, tossing occasionally. (Can
be prepared 2 days ahead. Keep refrigerated.)
Serves 8.
Bon Appetit November 1993
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