- 1 large cabbage
- 1 cup [250 mL] celery slices
- 2 large onions
- 1 cup [250 mL] grated carrot
- 1 green or red pepper
- 1 cup [200 g] sugar
Vinaigrette
- 2 cups [500 mL] sunflower oil
- 1 cup [2oog] sugar
- 2 cups [500 mL] vinegar
- 1 tablespoon [15 mL] coarse salt
- 1 tablespoon [15 mL] celery salt
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- Transfer cut vegetables into a large bowl.
- Sprinkle sugar over vegetables and stir; set aside.
- Simmer together all ingredients into a saucepan for 5 minutes.
- Pour, still hot, over vegetables.
- Refrigerate and serve the same day.
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