When I was a little girl, my Great-Great Aunt Fanny used to make this from tomatoes and radishes fresh from her garden--so delicious, with a little snap to it from the purple onions and radish, and good with everything from seafood to grilled steak. You can also make this with the finely minced cabbage-carrot fresh mix of vegies found in many produce departments--this more delicate version is perfect for toppings on burgers, hotdogs and sandwiches.

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