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Salads Lee Bailey's CA Country Cooking
Cabbage/Bok Choy 1/1/1995


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Servings: Serves 6 to 8.

1/2 c. mayonnaise
1 Tbsp. wine vinegar
2 tsp. sugar
1/4 tsp. salt
1/4 c. sweet pickle juice
2 c. shredded green cabbage
2 c. shredded red cabbage
1/2 c. shredded carrot
1/4 c. finely chopped green bell pepper
2 Tbsp. minced onion

Whisk together the mayonnaise, vinegar, sugar, salt and pickle juice. Chill.

To finish the salad, toss remaining ingredients together in a large bowl and combine with the dressing.

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