SALAD:

1 (28 oz.) chop suey vegetables, chilled (I use La Choy)
1 small (or 1/2 large) head cabbage
1 green or red sweet pepper, chopped
tomato wedges or cherry tomatoes

Drain canned vegetables well and place in a large serving bowl. Remove the core from the cabbage and chop or shred, rinse with cold water and drain. Add to bowl with other vegetables. Add chopped pepper and mix well. Cover and chill until serving time.

DRESSING:

1 clove garlic, minced
1 tsp. paprika
salt, to taste
2 tbsp. salad oil
1/8 tsp. black pepper
2 tbsp. soy sauce
2 tbsp. red wine vinegar

Mix all ingredients together in a small jar or cruet.

To serve, drain vegetable of any residual water. Shake dressing to mix and pour over salad, tossing to coat. Garnish with tomatoes and serve.

Note: This is good a day or two after serving.

Submitted by: M. Cox