1/4 lg. head white cabbage
1 med. carrots
1 lg. single stalk of celery, including the leaves
4 stalks green onions, or 1/4 of a 2-inch white onion
4 or 5 med. size red radishes
3 oz. olive oil
2 oz. white vinegar
3/4 to 1 tbsp. black pepper, depending on your taste

Shred the cabbage thinly. Place in a large bowl. Cut into small pieces the celery, radishes, carrot and onions. Add to the bowl. Pour the olive oil into a small bowl and gradually add the ground pepper as you stir well with a fork, to thoroughly mix the oil and pepper. Then add the vinegar and continue to stir until all the ingredients are well mixed.

Pour the mixture over the cabbage and other items in the bowl. Use a fork to fold over the contents. Store in refrigerator for 30-60 minutes so the flour will blend. A little more vinegar or pepper can be added if you prefer that taste to be stronger.