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1 large head cabbage, shredded
1 green bell pepper, diced
1 onion, finely diced
1 1/2 large carrots, shredded
1 cup white wine vinegar
1 cup vegetable oil
1 cup white sugar
Combine the cabbage, bell pepper, onion and carrot.
Whisk together the vinegar, oil and sugar. Pour enough dressing over salad to coat. Mix well , cover and refrigerate 6 to 8 hours.
Drain any excess liquid, toss and serve cold.
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