Category: Salads

1/2 cup Water, cold

1/2 cup White vinegar

1 slice Ginger root, crushed

3 1/2 tbsp Sugar

3 tsp Salt

1 Yellow onion, thinly sliced

5 cup Cabbage, thinly sliced

1 cup Carrot, finely shredded

2 cup Cucumber, thinly sliced

In salad bowl combine first five ingredients. Add vegetables. Toss thoroughly and refrigerate at least one hour.



NOTES : This is very easy and has an interesting flavor. I last made it in February 1998. I used red and green cabbage and brought it to an engagement party in an antique covered serving dish. Recipe by: Craig Claiborne - The New New York Times Cookbook



Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May 8, 1998