Seven Day Slaw
|Cabbage||1 Quart, chopped|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Carrots||1 Cup (16 tbs), chopped|
|Cold water||2 Cup (32 tbs)|
|Celery||1⁄2 Cup (8 tbs), finley chopped|
Chop first three vegetables fairly fine (use a blender with water, or a food processor, or put through coarse blade of the food grinder). Soak chopped vegetables in the cold water with salt for about an hour. Drain well and add celery. Add chilled dressing (below) to chopped vegetables. Cover and store in the refrigerator. Stir several times before serving. A 2-quart plastic container with lid makes a good storage container. This salad tastes better the second day, and will keep well for at least 7 days, or up to two weeks.