• 5 cups finely shredded green cabbage
• 1 small red bell pepper, finely sliced
• 1 small green bell pepper, finely sliced
• 1/2 medium cucumber, peeled, halved lengthwise, seeded and thinly sliced
• 3 scallions, finely sliced on the diagonal
• 1/3 cup mayonnaise
• 1 tablespoon cider vinegar
• Salt freshly milled black pepper to taste

Method

In a large bowl, toss together all vegetables. Whisk together mayonnaise, vinegar, salt and pepper.  Pour on veggies and toss well to combine. Cover with plastic wrap or in tightly sealed container and refrigerate to let flavors marry for 24 hours. 

Contributor: Fred Avin

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