• 1 small head green cabbage (1 1/2 to 2 lbs.)
• 2 medium carrots, peeled
• 1 small green bell pepper
• 1 large rib celery, cut crosswise into thin slices
• 3/4 C. distilled white vinegar
• 2 T. extra virgin olive oil, peanut, corn, or canola oil
• 1/2 C. sugar
• 1 T. salt
• 1/2 t. freshly ground pepper

(excerpted): . . . At a deli, this type of coleslaw is called "health salad," presumably because it doesn't contain mayonnaise, like most coleslaws. It is lightly dressed...and it has more vegetables than mere cabbage. . .

This salad needs to chill for at least 8 hours before serving to develop the flavors.

To prepare the salad, halve the cabbage, cut into quarters, and remove the core in each section. With a large, sharp knife, shred the cabbage as finely as possible and transfer to a large bowl.

Using the coarsest side of a box grater, shred the carrots into the shredded cabbage. Halve the green pepper and remove the seeds, ribs, and stem. Wash and dry the pepper halves, then cut them into extremely fine strands; add them to the slaw along with the celery.

To make the dressing, whisk together the vinegar, oil, sugar, salt, and pepper in a small bowl. Pour the dressing over the slaw. Toss well.

Refrigerate the slaw, tightly covered, for at least 8 hours before serving. As the slaw will not wilt much, it should remain crisp and fresh tasting for 2 to 3 weeks.

Salads