Cabbage, Carrot and Cucumber Salad

Cuisine, July/August 1981

20 minutes — 6 Servings

Ingredients

1⁄3	cup	white vinegar
1⁄2	cup	water
2	tablespoon	sugar
2	teaspoon	salt
1⁄4	teaspoon	ground black pepper
2	cup	white cabbage (finely shredded)
1	cup	carrot (grated)
1	large	cucumber (pared, seeded and diced 1/4-inch)

Instructions

Whisk vinegar, water, sugar, salt, and pepper in medium bowl until sugar is dissolved. Add cabbage, carrot, and cucumber; toss to coat with dressing. Refrigerate, covered, tossing occassionally, 4 to 6 hours. Serve chilled.

Notes

Preparation time does not include marinating time.