Green-Cabbage Coleslaw With Vinaigrette

• 12 cup champagne vinegar
• 5 tablespoons extra virgin olive oil
• 1 12 teaspoons coarse salt
• fresh ground pepper
• 1 head cabbage, thinly sliced

1. Combine vinegar, oil, salt and pepper in a large bowl.
2. Add cabbage and toss.
3. Cover with plastic wrap, and refrigerate for at least 5 hours, or overnight to allow the flavors to meld.

champagne vinegar, extra virgin olive oil, coarse salt, fresh ground pepper, cabbage

Taken from www.food.com/recipe/green-cabbage-coleslaw-with-vinaigrette-374708 (may not work)