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| INGREDIENTS |
- 1 Bermuda onion, thinly sliced
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5 cucumbers, peeled and sliced
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1 green bell pepper, seeded and sliced
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1 red bell pepper, seeded and sliced
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1 yellow bell pepper, seeded and sliced
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2 carrots, peeled and sliced
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1 small head cabbage, shredded
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Marinade:
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1/2 cup sugar
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3/4 cup vegetable or corn oil
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3/4 cup vinegar (white or apple cider)
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Juice of 1 lemon (about 1 tablespoon)
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1/4 teaspoon salt
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1 tablespoon water
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| INSTRUCTIONS |
Whisk marinade ingredients together until smooth. Toss vegetables and pour marinade over top. Mix well. Cover and refrigerate for several hours or overnight. Drain or serve with a slotted spoon.
Yield: 10 to 12 servings. |
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