Shred fine one small head of cabbage. Place in salt water to crisp for one hour. Now drain. Turn on a cloth to dry. Place in a bowl and add

1 cup of finely shredded celery,
2 onions, chopped fine,
2 green peppers, chopped fine,
1 cup of mayonnaise dressing,
1 and 1/2 teapoons of salt,
1 teaspoon of paprika.

Toss to mix thoroughly and then serve on individual salad plates. Garnish with finely chopped pickled beets in the form of a border around each service.

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