| | Directions | | Make marinade using the vinegar, sugar, canola oil, and water. Pour over vegetables and cover. Refrigerate and let stand for 12 hours. Drain excess liquid. Adjust to taste. If desired, add red or green peppers to the salad. |
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| Ingredients | | - |  | 1 head green cabbage, shredded |
| - | | 2 cucumbers, peeled and thinly sliced |
| - | | 3 carrots, peeled and thinly sliced |
| - | | 1 Bermuda onion, thinly sliced |
| - | | 3/4 cup white vinegar |
| - | | 1/2 cup sugar (or Splenda) |
| - | | 1/2 cup canola oil |
| - | | 4 tablespoons water |
| - | | dash of ground pepper |
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