Yield: 8 Servings
|½ cup||Water; cold|
|½ cup||White vinegar|
|1 slice||Ginger root; crushed|
|1 \N||Yellow onion; thinly sliced|
|5 cups||Cabbage; thinly sliced|
|1 cup||Carrot; finely shredded|
|2 cups||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@...> on May 8, 1998