Chop or shred, whichever you prefer, equal amounts of green cabbage, savory cabbage and red cabbage. A carrot, a pepper and an onion should all be chopped fine and added to the cabbage.

Now salt and pepper this mixture and toss with 1 tablespoon vinegar per 3 cups cabbage. Store this in refrigerator until ready to serve. When ready to serve, add mayonnaise type salad dressing to the desired consistency.

HINTS: You can prepare this salad up to 1 week in advance as long as you do not add the salad dressing.

This makes a convenient dish to take camping. Simply put in a plastic container and take along the bottle of dressing. You can take out only the amount necessary for 1 meal at a time and add the dressing. This allows you to have fresh slaw for up to a week with no preparation at the site.

The best way to fix the carrot for slaw is to use a potato peeler. Simply wash and peel carrot as you normally would, then use the potato peeler as a knife to slice the carrot across the grain. These little chips of carrot are attractive in most any salad. The 3 cabbages are not only colorful, but each has its own distinct texture and flavor.