Clifton'S Cafeteria Cole Slaw - cooking recipe

Ingredients

6 -8 cups shredded cabbage
4 tablespoons granulated sugar
3 tablespoons cider vinegar
1 teaspoon salt
1 cup mayonnaise

Preparation

Take off outer leaves of cabbage. Core cabbage and cut cabbage into narrow wedges, then slice wedges into thin strips. Place strips into a large bowl.
Add sugar and salt, mix well. Let stand at room temperature for 10 - 15 minutes.
Add vinegar, and mayonnaise, mix. Cover and refrigerate for a minimum of four hours. Makes 6 - 8 servings.
Note: Can add any of the following to the cole slaw: celery seeds, shredded carrots, green pepper, raisins, chopped apples, red cabbage, nuts, pineapple, etc.