- 1 medium white cabbage, finely sliced
- 2 carrots, peeled and shredded
- 2 teaspoons celery salt
- 1/2 to 1 teaspoon red pepper flakes
- 1 tablespoon dried Mexican oregano crushed
- 2/3 cup olive oil
- 1/3 cup red wine vinegar
Combine all of the ingredients in a large bowl. Stir and toss well. Can be stored in the refrigerator 2 days.