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In a 2-quart salad bowl: Combine: 1 cup ONIONS, cut in slivers or thin slices 1 cup CABBAGE, cut in slivers or thin slices 1/2 cup CARROTS, cut in very thin rounds (slices) 1 cup TOMATOES, cut in 1/2 inch dice. Toss: with 1/4 cup OLIVE OIL 1/4 cup L
Source: Extracts from: Bea Sandler. The African Cookbook.
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