Ingredients

• 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

Instructions

1. Combine all of the ingredients in a large bowl. Stir and toss well. Can be stored in the refrigerator 2 days.