Tangy Coleslaw - cooking recipe

Ingredients

1/2 lb. cabbage
1/4 c. carrots, shredded
1/4 c. sugar
1/4 c. vinegar
1/4 c. oil

Preparation

Wash cabbage and carrots and shred to fine texture.
Mix sugar, vinegar and oil.
Toss into cabbage mixture.
Refrigerate until time of service.
Makes six 1/2-cup servings.