All-American Coleslaw - cooking recipe

Ingredients

1 1/2 lbs green cabbage, quartered cored and shredded
3 tablespoons cider vinegar or 3 tablespoons malt vinegar
2/3 cup mayonnaise
1 small onion, grated (optional)
2 medium carrots, grated
1/4 teaspoon salt, to taste

Preparation

In a large mixing bowl, toss the cabbage with the vinegar and salt.
Grate the carrots and optional onion directly into the bowl.
Add the mayonnaise and toss well.
The slaw can be served immediately, but it is much better-- more melded and tender-- if allowed to stand and tossed occasionally for 30 minutes to 1 hour.
For a very limp slaw, refrigerate several hours or overnight.