4 c. shredded cabbage
1/2 green and 1/2 red pepper,
1 onion, minced
1 c. sugar
1/2 c. salad oil
1 c. vinegar
1/2 c. water
1/4 tsp. salt
Mix ingredients and let stand at least 6 hours. Better
if left overnight. Salad stays crisp and good in the refriger-
ator. Serve 6 or 8.
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