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This is a vinegar base slaw. Great make ahead dish. Plus it's a safer slaw to take to a hot summer cook-out than your mayo base slaw. Also, it will keep for well over a week in the refrigerator.
- Combine oil, sugar, vinegar and salt.
- Bring to a rapid boil.
- Slowly pour hot mixture over cabbage, peppers, onions and carrots.
- DO NOT STIR.
- Cover and let stand one hour, then refrigerate 24 hours.
- Stir and serve.