1 c. shredded cabbage
1 c. thinly sliced cauliflower
1/2 c. thinly sliced celery
1/4 c. coarsely grated carrots
1/4 c. coarsely grated parsnips or sliced radishes
1 sm. red onion, thinly sliced
1 tsp. seasoned salt

Combine all of the vegetables in a salad bowl. Sprinkle with seasoned salt. Toss to mix thoroughly. Add Vinaigrette dressing and toss well.

VINAIGRETTE DRESSING:

Simply combine, in a bowl or jar with a cover, 2 tablespoon garlic vinegar, 1/4 cup salad oil, 2 teaspoons each capers, pickle relish and chopped parsley and one chopped hard cooked egg. Stir to shake to mix thoroughly. Makes 4 or 5 servings.