2 cups shredded cabbage
1 can (8 1/4 oz.) S&W Julienne Beets
1/2 cup sugar (or less.)
Salt & Pepper (to taste)
1/4 cup prepared horseradish
Drain and reserve the juice of the beets. Mix all the other ingredients together. Mix one part vinegar and one part beet juice and add this to the salad, using only enough to cover the ingredients. This keeps ten days if it is covered.