1 sm. green cabbage (1 1/2 lbs.)
3/4 c. carrots, chopped
3/4 c. celery, chopped
3/4 c. sweet green pepper, chopped
3/4 c. sweet red pepper, chopped
3/4 c. cucumber, chopped
3/4 c. radishes, chopped
3/4 c. onion, chopped
1 c. + 2 tbsp. white vinegar
3/4 c. sugar
3/4 c. vegetable oil
1 tsp. salt
1/4 tsp. pepper

1. Trim outer leaves from cabbage; reserve 4 attractive outer leaves; refrigerate. Quarter, core and shred remaining cabbage. (You should have about 6 cups.)

2. Combine shredded cabbage, carrot, celery, green and red pepper, cucumber, radish and onion in a large bowl.

3. Combine vinegar, oil, sugar, salt and pepper in a screwtop jar; cover; shake well to blend. Pour dressing over cabbage mixture; toss to coat. Refrigerate, covered, several hours.

4. To serve, line a salad bowl with the reserved 4 outer leaves. Toss cabbage mixture; mound into salad bowl. Garnish with a radish rose, cucumber slices and radish slices, if you wish.