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German Summer Slaw

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  • 4 c Shredded cabbage
  • 1 md Red onion; shredded
  • 1 md Green pepper; chopped
  • 1 md Carrot; shredded
  • 1/2 c Vinegar
  • 1/2 c Sugar
  • 1/2 c Olive oil
  • 1/2 ts Salt


In a saucepan, combine vinegar, sugar, oil and salt. Bring to a boil, stirring. Immediately turn off and let cool for an hour.
In a bowl, combine the cabbage, onion, green pepper and carrot. Pour vinegar/sugar mixture over other ingredients and mix well.
Refrigerate overnight. Serves 6.
Author: Ann Ramos in "The Record" (my local newspaper) Posted to TNT - Prodigy's Recipe Exchange Newsletter by Chad Alan Bumgarner <> on Jul 27, 1997