2 c. green cabbage, finely shredded
2 c. red cabbage, finely shredded
2 1/4 tsp. salt
2/3 c. mayonnaise or cooked salad dressing
2 tsp. vinegar
2 c. sugar
1/2 c. carrots, shredded
1/2 c. ripe olives, thinly sliced
1/4 c. green pepper, finely chopped
1/2 c. raisins (optional)

Cover green and red cabbage with cold water combined with 1 teaspoon salt; let soak about 1 hour; drain.

In a large bowl, combine mayonnaise, vinegar, sugar, and remaining salt. Add drained cabbage, carrot, olives, and green pepper (raisins); toss lightly until vegetables are well coated with dressing. Refrigerate, covered, several hours before serving. Makes 8 servings.