Crunchy Cabbage Salad

• 2 tablespoons or more white or red wine vinegar
• 13 cup extra-virgin olive oil
• 1/4 teaspoon minced garlic, or more to taste
• Salt
• black pepper
• 2 celery stalks preferably from the heart, chopped
• 2 carrots, chopped
• 1 small red onion, minced
• 3 or 4 radishes, chopped
• 1 red or yellow bell pepper, cored, seeded and chopped
• 1 small cabbage, cored and shredded

1. Combine vinegar, oil, garlic, a large pinch of salt and a smaller one of pepper in a salad bowl.
2. Beat with a fork until combined.
3. Add the vegetables, sprinkle lightly with more salt and pepper, and toss.
4. Taste and adjust seasoning, and serve immediately.

vinegar, extravirgin olive oil, garlic, salt, black pepper, celery, carrots, red onion, radishes, red, cabbage

Taken from cooking.nytimes.com/recipes/1013734 (may not work)