Acar (Indonesian Garden Salad)

Recipe By: Craig Claiborne - The New New York Times Cookbook
Serving Size: 8

1/2 cup water
1/2 cup white vinegar
1 slice ginger root, crushed
3 1/2 tablespoons sugar
3 teaspoons salt
1 yellow onion, thinly sliced
5 cups cabbage, thinly sliced
1 cup carrot, finely shredded
2 cups cucumber, thinly sliced

In salad bowl combine first five ingredients. Add vegetables.
Toss thoroughly and refrigerate at least one hour.

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