Servings: 6
How to make California slough salad
1. Vegetables for slough salad should be taken as fresh and ripe as possible. They do not undergo heat treatment, therefore their taste determines the quality and unique sweetish taste of the salad.
2. Wash cabbage, onions, peppers and carrots, drain with raw water. After that, cut the vegetables into not very small pieces (about the same as for a classic Greek salad).
3. In a separate bowl, mix the vinegar, salt, sugar, black pepper and vegetable oil until a homogeneous suspension is obtained.
4. Put chopped vegetables into a large transparent bowl, pour over the marinade and mix thoroughly to marinate each piece. The salad can be immediately served on the table, but it can also be stored in the refrigerator from an hour to a day, then it acquires a special piquancy.