Judy'S Deli Slaw

• 2/3 cup red wine vinegar
• 1/4 cup sugar
• 1/4 cup water
• 1/2 cup canola or grapeseed oil
• 2 teaspoons salt
• 1 tablespoon poppy seed
• 1 head green cabbage
• 1 bunch red radishes
• 1 small bunch celery
• 3 sweet peppers -- any color(s)
• 3 cucumbers -- peeling optional
• 1 large red onion
• 1 pound carrots

1. Mix all the dressing ingredients in a large salad bowl, vinegar to poppy seed.
2. Wash, trim, peel as necessary, all the vegetables. Except for the cabbage, you can substitute by personal choice and availability. Give preference to home grown, locally grown, organically grown. Shift the selection with the season.
3. Use a food processor to slice all the vegetables, thinly. (By hand or mandoline, if you choose.)
4. Toss it, then let it sit a while to let the dressing work. You can make it ahead, and it keeps at least 5 days, refrigerated.

red wine vinegar, sugar, water, grapeseed oil, salt, poppy seed, green cabbage, red radishes, celery, sweet peppers, cucumbers, red onion, carrots

Taken from food52.com/recipes/12622-judy-s-deli-slaw (may not work)