Ingredients
2 C. CHOPPED CABBAGE
1 C. THINLY SLICED CARROTS
1 C. DESEEDED CUCUMBER
1 C. CHOPPED GREEN ONIONS
DRESSING:
1 C. WHITE VINEGAR
1/2 C. SUGAR
1/2 TSP. BLACK PEPPER
1/4 TSP. SALT
1 TSP. OLIVE OIL
Preparation
WASH, DRAIN, & CHOP CABBAGE INTO BITE SIZE PIECES. PEEL & SLICE CARROTS CROSSWISE INTO THIN SLICES. PEEL & CUT CUCUMBER LENGTHWISE TO REMOVE SEEDS, THEN CUT INTO BITE SIZE PIECES. CHOP ONIONS VERY THINLY.MIX ALL VEGETABLES IN AN AIRTIGHT BOWL WITH A LID. BRING SUGAR, & VINEGAR TO A BOIL. ADD OTHER DRESSING INGREDIENTS & KEEP BOILING FOR 5 MINUTES. LET COOL, THEN POUR OVER VEGETABLES.CHILL THOURGHLY BEFORE SERVING.
