Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Water; cold |
| ½ cup | White vinegar |
| 1 slice | Ginger root; crushed |
| 3½ tablespoon | Sugar |
| 3 teaspoons | Salt |
| 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