Red Cabbage and Apple Salad

1 head red cabbage

2 carrots -- peel, grate

2 celery ribs -- peel, dice

2 Granny Smith apples -- core, dice

6 tablespoons peanut oil

6 tablespoons cider vinegar

2 tablespoons sugar

2 teaspoons caraway seed

salt -- to taste

black pepper -- to taste

 Core cabbage and cut in half
from top downward through stem end.

Shred or slice in very thin slices.

Place the cabbage in a large bowl
and toss with grated carrot,
diced celery and apple.

 In another bowl, mix oil, vinegar, sugar
and caraway seeds.

Season liberally with salt and pepper.

Toss cabbage mixture
and dressing then serve immediately or
refrigerate (covered tightly) up to 24 hours.