CLAREMONT DINER SALAD

FROM CHEF RAE IN THE BACKWOODS OF CONNECTICUT

Claremont Diner Salad

1 head cabbage, shredded
2 cucumbers, sliced thin
3 carrots, sliced thin
1 Bermuda onion, sliced thin

Marinade:
3/4 c vinegar
3/4 c sugar
1/2 cup oil
4 Tbs water
4 tsps salt

Make marinade. Pour over vegetables. Refrigerate and let stand for at least 12 hours. Drain excess liquid.