3 c. shredded cabbage
3 to 4 scallions (tops too)
1 chopped green pepper
1/2 c. chopped celery
1 c. grated carrots
1 c. mayonnaise
1/2 c. milk
1 tsp. vinegar
1 tsp. sugar
cooked spaghetti, broken into short pieces

Cook amount spaghetti for your family or who you will be serving. Drain and let cool. Mix all vegetables. In another bowl, mix mayonnaise, milk, vinegar and sugar. Pour over vegetable mixture; mix well. Add spaghetti; toss.

Kathy Whitley's recipe.