Two Week Coleslaw - cooking recipe

Ingredients

1 large head cabbage
2 large carrots
3/4 c. oil
3/4 c. vinegar
3/4 to 1 c. sugar
2 tsp. salt

Preparation

Shred cabbage and carrots in fine pieces.
Put remaining ingredients into saucepan and bring to boil.
Cook until sugar is dissolved.
Pour over vegetables and let stand for 1 1/2 hours without stirring, then toss together and store in covered container.
Will keep in refrigerator for two weeks.