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    Recipe: Fresh Cabbage Salad

    Sharon L. Williams of Manchester, Tenn., took her sister-in-law’s recipe and improvised to create this dish. “I’ve taken it to a lot of potlucks and reunions, and it’s a crowd-pleaser,” she says.

    Ingredients:

    • ¼ cup white wine vinegar
    • ½ cup olive oil
    • 1 tsp. Dijon mustard
    • 1 tsp. sugar
    • 1 tsp. kosher salt
    • Pepper to taste
    • 1 cup finely shredded green cabbage
    • 1 cup finely shredded red cabbage
    • ½ cup julienne carrots
    • ½ cup julienne red and green peppers
    • ½ cup finely slivered red onion
    • 1 small bunch chives, cut into 2-inch lengths
    • Toasted slivered almonds to taste

    Instructions:

    1. In a bowl, whisk together vinegar, oil, Dijon mustard, sugar, salt, and pepper. Set aside.
    2. In another bowl, toss the cabbage, carrots, red/green peppers, onions, and chives together.
    3. Drizzle the salad with the vinaigrette and toss to coat. Top with almonds. Makes 4-6 servings.