COLE SALAD

Ingredients:

1/2 head of cabbage
3-4 Summer squash
3-4 cucumbers (peeled)
1-2 two medium Sweet onions
1/2 cup "chopped" carrots
1/3 cup Extra virgin olive oil
1/2 cup Caesar vinaigrette
1/2 tsp course Sea salt
1/4 teaspoon coursely ground Black pepper

>Divide the cabbage half into thirds by slicing the wedge root to crown
>Shred the resulting thirds by slicing cross-wise to julienne the cabbage
>Place into a mixing bowl
>Add the olive oil and toss to thoroughly coat the cabbage

>Halve the squash by cutting length-wise and slice across those halves into thin pie-shaped wedges
>Slice the cucumbers into thin disc-shaped pieces
>Halve the onions by dividing the bulb root to crown and then slice again cross-wise into thin strips...do not dice the onions
>Add the squash, carrots, onions, and cucumbers into the cabbage, mixture thoroughly folding each ingredient at a time into the mixture
>Add the salt and pepper, toss lightly and chill the mix overnight.
>Before serving, add the Caesar vinaigrette and additional salt and pepper to taste



Serve chilled. Feeds 8-10

This salad goes well with barbecued meat, especially baby-back ribs, chicken or pulled pork