Serves: 8
Total Calories: 111

4 cups cabbage shredded (about 1/2 medium head)
1 cup carrot shredded
1 cup orange segments, diced, drained
1/2 cup green bell pepper chopped
1/4 cup sugar
1/4 cup vegetable oil
2 tablespoons red wine vinegar
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon celery seeds
1/2 teaspoon paprika

In a large bowl, combine cabbage, carrots, oranges and green pepper.

In a small bowl, beat sugar, oil, vinegar, dry mustard, salt, celery seeds and paprika until well blended. Pour over vegetables and stir mixture until well coated. Cover and refrigerate for 20 to 30 minutes before serving.

Nutritional Facts:

Serves: 8
Total Calories: 111
Calories from Fat: 60

More Recipes from the Summer Salads Cookbook:
Artichoke-Rice Salad
Avocado And Papaya Platter
Bean-Squash Salad
Caesar Salad
California Cooler Salad
Cantaloupe Salad
Chicken-Pasta Salad with Melon
Cobb Salad
Crab Louis
Creamy Fruit And Greens
Deluxe Fruit Salad
Greek Salmon Salad
Herbed Potato Or Macaroni Salad
Ice Cream Salad
Italian Salad
Main Dish Tabbouleh
Malibu Salad
Melon Bowl With Honey Dressing
Pasta Del Mar Salad
Patio Orange Slaw
Peas and Cheese Salad
Pickled Vegetable Salad
Red Cole Slaw
Southern Peach Toss
Summertime Salad Bar
Surf Salad In Puff Bowl
Sweet and Sour Spinach Salad
Teriyaki Beef Salad
Turkey Medley Surprise