The Abqaiq Cookbook - 1973

2 heads cabbage
2 green peppers
1 small onion
4 dill pickles
2 cans (4 oz.) pimientos
½ tsp. celery seed
2 tsps. Salt
1 tsp. sugar
1 tsp. pepper
½ cup vinegar
½ cup olive oil
1 clove garlic, pressed

Finely chop vegetables, or shred in a salad maker. Combine remaining ingredients and pour over vegetables. Let stand at least 6 hours before serving. This is best when it stands overnight or longer. DO use the olive oil; it is 100% better than salad oil.

Yield: 10 servings

Jean Heard