Anne writes: "This salad is a wonderful side dish with a meal. There was a very famous diner in Newark, NJ., called the Weequahic diner. Later on they moved to Verona, NJ and was called the Claremont diner. I remember going there and always finding a bowl of this delicious salad on the table. It is really worth making, you'll get compliments galore."
3 pounds cabbage, shredded. You can use white/green or red (The shredding can be done in a food processor or by hand.)
2 carrots, sliced into disks about 1/4-inch thick
2 green peppers, cut into bite-size pieces
2 cucumbers, peeled and sliced
2 large vidalia onions, sliced (If vidalia onions are not available, use regular ones.)
4 teaspoons sugar dissolved in 1/4 cup warm water (Can substitute 4 packages of sweet and low.
Incidentally, it's just as tasty with the sweet and low.)
3/4 cup of white vinegar
1/2 cup of canola oil
About 1-1/2 teaspoons salt, garlic powder, celery salt, and pepper to taste
Marinate the above ingredients in the refrigerator. This salad can last for many weeks in the refrigerator.