Slaw - cabbage

Method

• Wash vegetables and apples; drain.
• Cut cabbage into shreds with a knife.
• Cube unpeeled apples.
• Cut broccoli flowerets and peel upper stem and chop.
• Shred carrots with grater.
• Add cole slaw dressing to taste.
• Let stand a few minutes at room temperature before tossing.
• If not to be eaten immediately, cover with plastic wrap and place in refrigerator.
• Eat within 2 days.