Monday, February 9, 2009

ONION COLE SLAW

1 small head cabbage
2 medium onions, chopped
salt to taste
pepper to taste
1/4 cup vinegar
1/4 cup salad oil
1/4 cup sugar

Shred small head of cabbage very thinly with a sharp knife. Add the onions to the cabbage, mix and and salt and pepper to taste. Mix the vinegar, salad oil, and sugar very thoroughly. Pour the vinegar mixture over the cabbage mixture. This slaw is best when it has at least a half hour to set before serving. Save any leftovers in a tightly covered bowl and refrigerate. This dish is also excellent the second day.

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