1 small white cabbage
1 small green pepper, sliced
1 tsp celery salts
salt and pepper
1/2 tsp sugar
1 Tblsp vinegar
1 Tblsp oil
chopped chives or parsley for garnish
Quarter cabbage and shred finely. Place in a bowl with the sliced pepper.
Place the remaining ingredients in a screw-top jar and shake vigorously. Pour this mixture over the cabbage. Toss well. Garnish with chives or parsley.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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