1 SMALL HEAD CABBAGE
¾ CUP VINEGAR
½ CUP OIL
1/3 CUP PLUS 1 TBSP SUGAR
SALT TO TASTE
SHRED CABBAGE OR BUY ALREADY
SHREDDED COLESLAW MIXTURE. YOU SHOULD
HAVE ABOUT 8 CUPS. COMBINE VINEGAR, OIL
AND SUGAR AND WHISK UNTIL SUGAR HAS DISSOLVED.
POUR DRESSING OVER CABBAGE AND SEASON WITH SALT. TOSS WELL.
COVER AND REFRIG FOR AT LEAST 2 HOURS, STIRRING OCCASIONALLY.