• 4 cups shredded white cabbage
  • 1 cup finely shredded carrot
  • 4 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • salt and freshly ground black pepper to taste
  • Directions

  • Step 1

    Combine cabbage, carrots, olive oil, red wine vinegar, salt, and pepper in a bowl; toss well. Serve straightaway or chill until ready to serve.


  • Cook's Notes:

    The amount of olive oil and vinegar is really to taste; the above is a guideline. Start out with half the stated amount, if desired, and add more to taste.

    The salad will keep 2 to 3 days in the fridge.

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