All American Coleslaw Recipe

1 1/2 Pound (cored, quartered, shredded) Cabbage
3 Tablespoons Vinegar - Cider
2/3 Cup Mayonnaise
1 Small (grated) Onions
2 (grated) Carrots
Seasoning - Salt

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1. In a large mixing bowl, toss the cabbage with the vinegar and salt. Grate the carrots and optional onion directly into the bowl. Add the mayonnaise and toss well.

2. The slaw can be served immediately, but it is much better, more melded and tender, if allowed to stand and tossed occasionally for 30 minutes to 1 hour. For a very limp slaw, refrigerate several hours or overnight.