Prepare the Vegetables: Wash all your vegetables thoroughly. Shred the cabbage finely using a knife or food processor. Slice cucumbers, radishes, celery, onions, and green peppers into thin, even slices so everything blends well together. Place all the prepared vegetables into a large mixing bowl.
Make the Dressing Base: In a separate bowl, pour in the warm water and add the sugar and salt. Stir until both dissolve completely. Using warm water helps the sugar and salt blend evenly and ensures a smooth dressing.
Add the Remaining Dressing Ingredients: Once the sugar and salt are dissolved, stir in the vinegar, oil, and garlic powder. Whisk or stir vigorously until the mixture is well combined and slightly emulsified. The balance of oil, vinegar, and sugar gives this salad its classic tangy-sweet flavor.
Combine the Salad and Dressing: Pour the prepared dressing over the sliced vegetables. Using clean hands or salad tongs, toss everything together thoroughly to ensure each piece is coated. The dressing will begin to soften the cabbage slightly, creating a perfect blend of crunch and flavor.
Pack and Chill: Once mixed, tightly pack the salad into glass jars or airtight containers. Pour any remaining dressing over the top, dividing it evenly so that each jar has enough liquid to keep the vegetables well-marinated. Seal tightly and refrigerate.
Rest and Serve: Let the salad chill for several hours before serving to allow the flavors to develop fully. It will keep beautifully in the refrigerator for several weeks. The longer it sits, the more flavorful it becomes!
