|Shredded green cabbage||2 Cup (32 tbs)|
|Shredded red cabbage||2 Cup (32 tbs)|
|Salt||2 1⁄4 Teaspoon|
|Mayonnaise/Cooked salad dressing||2⁄3 Cup (10.67 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Ripe olives||1⁄2 Cup (8 tbs), thinly sliced|
|Green pepper||1⁄4 Cup (4 tbs), finely chopped|
1. Cover green and red cabbage with cold water combined with 1 teaspoon salt; let soak about 1 hour. Drain.
2. In large bowl, combine mayonnaise, vinegar, sugar, and remaining salt.
3. Add drained cabbage, carrot, olives, and green pepper; toss lightly until vegetables are well coated with dressing.
4. Refrigerate, covered, several hours before serving.