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