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Cabbage salad from The Minimalist at The New York Times by Mark Bittman

  • red cabbage
  • carrots
  • vinegar
  • white cabbage

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Notes about this recipe

  • Eat Your Books

    Can substitute lemons for vinegar.

  • LaurieO on August 05, 2018

    This is really more an idea than a recipe, but it was a great way to use up some odds and ends of cruciferous vegetables that were taking up space in the refrigerator. I dressed the salad with seasoned rice vinegar, sesame oil and a generous grinding of black pepper. It made a lovely, simple side dish to hamburgers and roasted potatoes. All ingredients on hand!

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