1 1/2 pounds (about 1/2 medium head) red or green cabbage, finely shredded

1 large carrot, peeled and grated
1/2 cup sugar
1 teaspoons salt
1/2 teaspoon celery seeds
3 tablespoons vegetable oil
1 tablespoon rice wine vinegar
Ground black pepper
Toss cabbage and carrot with sugar, salt, and celery seeds in colander set over glass or ceramic bowl.
 Let stand until cabbage wilts, at least 1 hour and up to 4 hours.

Pour accumulated liquid from bowl, rinse bowl and dry.
Dump wilted vegetables into bowl.

In small jar, shake oil and vinegar together,
Pour over vegetables and toss to coat.
Season with pepper.
Cover and refrigerate until ready to use.

Serves: 8