4 cups red cabbage, shredded (or 2 cups red, 2 cups Savoy)
1 green bell pepper, chopped (optional)
1/2 cup green onions, chopped
1/4 cup lemon juice
1/2 teaspoon black pepper, coarse ground
1/2 tsp. celery seed
1 teaspoon salt
2 teaspoons sugar
1/4 cup salad oil
2 tablespoons parsley, chopped
Combine and toss the vegetables together.
Mix salt, pepper, salad oil, lemon juice, sugar and parsley and pour over the vegetable mixture.
Refrigerate for 1 hour, Toss briskly before serving.
Makes 8 servings.