Ingredients
2 small heads shredded cabbage
2 cups chopped celery
3 tomatoes, diced
12 radishes, finely diced
2 cloves garlic, finely diced
Dressing:
1/3 cup cider vinegar
1/3 cup corn or canola oil
1/2 tsp finely ground basil
1/4 tsp finely ground oregano
salt and freshly ground pepper to taste
Preparation
In a large bowl, toss together chopped cabbage, celery tomatoes, radishes and garlic. Refrigerate for up to three hours. Just prior to serving, mix vinegar, oil and spices in a small bowl. Heat for 45 - 60 seconds in a small saucepan or in the microwave, until hot. Pour over cabbage salad, toss and serve immediately.
