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Ingredients Jump to Instructions ↓

  1. 1 cup 237ml White cabbage - finely sliced (medium)

  2. 2 Carrots - peeled and shredded

  3. 2 teaspoons 10ml Celery salt

  4. 1/2 teaspoon 2 1/2ml Red pepper flakes - (to 1 tsp)

  5. 1 tablespoon 15ml Dried Mexican oregano - crushed

  6. 2/3 cup 157ml Olive oil

  7. 1/3 cup 78ml Red wine vinegar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine all of the ingredients in a large bowl. Stir and toss well. Can be stored in the refrigerator for 2 days. This recipe yields 6 to 8 servings.

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