Instructions: Fit food processor with fine shred disk. Quarter cabbage and remove core; cut cabbage into pieces small enough to fit through feeder tube. Process, part at a time, and place cabbage in a medium glass or ceramic bowl.

Pare carrots and shred in food processor; place in a second medium glass or ceramic bowl.

Combine oil, vinegar, grated onion, salt, dry mustard and paprika a 2-cup jar with screw-top; shake to blend well; pour half of the dressing over cab- bage and remainder over carrots; toss to coat evenly. Cover bowls with plastic wrap and refrigerate.

Halve cucumbers lengthwise and remove seeds with a teaspoon;; cut into 1 1/2-inch crescents; pack in a plastic bag and seal; refrigerate

At party time, line a large salad bowl with leaf lettuce; pile cabbage slaw and carrot slaw in four sections in bowl, leaving a hollow in center; fill hollow with cucumber crescents. Serve as is or give a final toss to blend vegetables before serving.

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