6 c. shredded green cabbage
3 med. coarsely grated carrots
3 ribs of celery, chopped or grated
1 green pepper
1 cucumber
1 bunch radishes
1 lg. onion
1 c. + 2 tbsp. white vinegar
3/4 c. oil
3/4 c. sugar
1 tsp. salt
1/4 tsp. pepper

Mix together all the vegetables in a large bowl. Combine remaining ingredients; pour over vegetable mixture. Toss to coat. Cover and refrigerate several hours. Drain and serve.