Red Cabbage Salad - cooking recipe

Ingredients

1 head red cabbage
2 carrots, grated
2 celery stalks, diced
2 Granny Smith apples, diced
salt and pepper to taste
6 Tbsp. peanut oil
6 Tbsp. cider vinegar
2 Tbsp. caraway seed
2 Tbsp. sugar

Preparation

Core cabbage and cut in half from top downward through stem end.
Shred or slice in very thin slices.
Place the cabbage in a large bowl and toss with grated carrot, diced celery and apple. In another bowl mix oil, vinegar, sugar and caraway seed.
Season liberally with salt and pepper.
Toss cabbage mixture and dressing, then serve immediately or refrigerate (covered tightly) up to 24 hours.
Yield:
8 servings.
Carbohydrate 15 g, protein 2 g, fat 10 g, calories 153.