From the Los Angeles Times California Cookbook
6 cups of shredded cabbage (use red and green)
1/4 cup chopped green onions
1/3 cup chopped celery
1/3 cup unsalted roasted peanuts
2 tablespoons sugar
1 1/2 teaspoons Lawrey's Season Salt
2 tablespoons red wine vinegar
2/3 cup bottled Italian dressing
Combine cabbage, green onions, celery, and peanuts in a large bowl. Blend the sugar, salt, vinegar, and dressing. Pour over cabbage mixture and blend well.
Makes 8 to 10 servings.