Max Warmbrand’s Relish Salad
- 2 cups finely chopped cabbage
- 1 small-medium grated onion
- 1/2 cup cooked beets, sliced
- 1 cup minced celery
Dressing: cold-pressed olive oil and lemon juice in ratio of 2:1. Mix all ingredients. Let marinate for at least an hour before serving.
