48-Hour Cole Slaw - cooking recipe

Ingredients

2 lb. cabbage
2 carrots
3 Tbsp. vinegar
1/3 c. sugar
1 c. mayonnaise

Preparation

Chop cabbage and carrots. Mix together and stir in vinegar, sugar and mayonnaise. Salt and pepper to taste. Cover and refrigerate up to 48 hours before serving. Stir every 12 hours if possible. Great with fish or chicken. Serves 6.