5 cups (425 g) thinly sliced red cabbage

3 tbsp (45 ml) white wine vinegar

2 tbsp (30 ml) vegetable oil

1 tsp salt

1/2 tsp sugar

In a bowl, combine all the ingredients. Season with pepper. Refrigerate for at least 1 hour before serving. Delicious with corned beef sandwiches (see recipe).

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