Easy Cole Slaw - cooking recipe

Ingredients

1 green cabbage, cut into 4 sections
1 onion, cut finely
mayonnaise (approximately 4 oz., to taste)
2 to 3 Tbsp. white vinegar
1 tsp. sugar
1/4 c. oil
salt to taste

Preparation

Cut cabbage, remove core with a sharp knife, slice each section into match size strips (about 2 to 4-inches).
Put into large bowl and knead about 5 minutes, until wilted.
Cut onion (a bit larger than a golf ball) finely.
Add to cabbage.
Mix with wooden spoon.
Add mayonnaise by heaping spoonfuls (approximately 4 ounces, or to your taste).
Add white vinegar, sugar and oil. Toss with wooden spoon until well combined.
Add salt to taste. Keep at room temperature for at least an hour.
Refrigerate coleslaw overnight.