SALAD:

1 large head red/purple cabbage shredded
1 medium red onion, sliced fine, to look shredded
1 green bell pepper, sliced fine, to look shredded
1 jar/can green olives, drained, pitted and sliced
3/4 to 1 cup slivered almonds (if desired)

DRESSING:

1 cup red wine vinegar
3/4 cup sugar
2/3 cup salad oil
1 tsp. salt
pepper, to taste

Combine shredded cabbage, onion, olives and green pepper in a large bowl.

Heat dressing ingredients in a medium saucepan until sugar is dissolved and syrup is boiling.

Pour boiling syrup over cabbage and let stand until salad is cold (toss lightly). When cooled, cover, and place in refrigerator to chill for 24 hours.

When ready to serve, stir to mix cabbage/dressing and add slivered almonds (if desired).

Note: You can make it days ahead. Will keep for up to a week, if kept refrigerated.

Submitted by: Elisha