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1 head red cabbage, shredded 2-3 celery stalks, thinly sliced 4 carrots, grated Pecan halves (optional)

Technicolor Vegetable Salad

Dressing: cup cider vinegar (raw and unfiltered) 1 cup extra-virgin olive oil 1 garlic clove, minced 1 teaspoon celery salt 1 teaspoon mustard powder teaspoon pepper 1 /3 cup sugar

Add the vegetables to a large mixing bowl and make the dressing in another bowl or a mason jar. Just add all the ingredients and mix. Pour dressing over the vegetables, stir to combine, cover and refrigerate for a day or two. If you have too much dressing, add extra grated carrots and extra celery. To make a more substantial salad, add a handful of pecans to each serving.

8 side-dish servingskeeps for several days

Adapted from Raw Vegetable Salad in Martha Meade, Modern Meal Maker (San Francisco: Sperry Flour Co., 1935), 317 and Celery Seed Salad Dressing in Louise Bennet Weaver and Helen Cowles LeCron, A Thousand Ways to Please a Husband with Bettinas Best Recipes: The Romance of Cookery and Housekeeping (New York: Blue Ribbon Books, Inc., 1932), 85.