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   Ingredients :
4 cups cabbage, finely shredded
red pepper, seeded and deveined, finely chopped
1 large onion, finely chopped
4 celery stalks, finely chopped
1 carrot, peeled and shredded coarsely
cup + 2 tablespoons sugar
cup olive or vegetable oil
cup white wine vinegar
2 tablespoons mustard


Place shredded cabbage, red pepper, onion, carrot, celery and 2 tablespoons sugar in a bowl. Combine vegetables and refrigerate for 1 hour.

Meanwhile, prepare dressing. Place oil, vinegar, cup sugar, mustard, salt and pepper in a saucepan. Cook over medium heat and bring to a boil for 2 minutes. Remove from heat and cool. Drain cabbage and vegetables to eliminate excess liquid and transfer to a salad bowl. Toss salad with dressing.

This salad may be kept in the refrigerator for several days.
        6 servings
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