Cabbage, Carrot & Beet Salad

If, like me, you get tired of lettuce salads, give this one a try.  It's crunchy, keeps well, and most importantly, delicious.  Best if made early in the day or the day before.

¼ medium green cabbage, cored and finely sliced

1 large carrot, peeled and grated

2-3 beets, peeled and grated

¼ t salt

Freshly ground black pepper to taste

¼ t celery seeds

2 T sugar

4 T rice wine vinegar

4 T vegetable oil

Finely chopped parsley, optional

Combine all and toss well.  Cover with plastic wrap and refrigerate until ready to use.