Boistfort Valley Farm
Community Supported Recipe Box



  • 1/4 cup sugar
  • 1/4 cup distilled white vinegar (or cider vinegar)
  • 1/8 cup vegetable oil
  • 4 cups coarsely shredded green cabbage
  • 1 cup thinly sliced bell peppers (optional)
  • half a bunch (or more if preferred) green onions, thinly sliced
  • 1-2 carrots, coarsely shredded


dish: salad
season: summer, fall

Whisk sugar, vinegar, and oil to blend in large bowl. Add remaining ingredients and toss to combine. Season to taste with salt and pepper. Cover tightly and refrigerate at least 4 hours, tossing occasionally.

(Can be prepared 2 days ahead. Keep refrigerated.)

Bon Appétit, November 1993 (from