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1 medium head cabbage,
1 medium onion, chopped fine
6 ribs celery, shredded or
chopped fine
1 carrot, coarse shredded
1 small red and 1 small green
pepper, shredded

Boil together:
1 c. white vinegar
1/2 c. water
salt to taste
Pour over the hot mixture of sugar, vinegar and water on
the shredded vegetables. Chill and keep in the refrigerator.
Keeps several days. Very crisp and light. Refreshing.

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