1    Cabbage
6    Tomatoes
5    Large, tender carrots
1/2 c  Oil
1/4 c  Vinegar or lemon juice
Salt to taste
Calamata or black olives
Parsley

Shred cabbage. Place in strainer and wash under running water for
several minutes; drain well. Wash tomatoes and cut into wedges. Wash and
scrape carrots. Grate. Place carrots in center of a platter; surround with
ring of cabbage and then with ring of tomatoes, or put tomatoes in the
center and lay the carrots around them. Sprinkle with salt. Before serving,
add a dressing of oil and vinegar or oil and lemon.

Garnish Calamata olives and parsley.