1 1/2 lbs. white cabbage
1/4 C. paper-thin slices of celery
15 3/4-inch paper-thin slices of green pepper
15 paper-thin shavings of carrot
3/4 C. vinegar
2 Tbsp. olive oil
1/2 C. sugar
3 tsp. salt
1/2 tsp. white pepper
chopped dried chives
Remove and discard loose outer cabbage leaves and core. Shred cabbage. Do not shred it
very fine; you want texture and crunch. Place shredded cabbage in a large bowl; add
celery, green pepper and carrots. Mix well. In separate bowl, thoroughly mix all other
ingredients (except chives).Pour them over the cabbage and other vegetables, and toss to
combine thoroughly. Chill overnight. |
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