15 ml (1 tbsp.) Sugar
60 ml (1/4 cup) white vinegar
60 ml (1/4 cup) vegetable oil
1/2 teaspoon (2.5 ml) onion salt
1/2 teaspoon (2.5 ml) garlic powder
1.5 liters (6 cups) finely chopped cabbage with a knife
250 ml (1 cup) grated carrots
Salt and pepper
In a bowl, combine all the dressing ingredients.
Salt and pepper.
Stir in cabbage and carrots.
Refrigerate 1 hour before serving to allow all the flavors to combine well.
- This coleslaw will keep for 2 to 3 days in the refrigerator