Total Time
45mins
Prep 30 mins
Cook 15 mins

From the kitchen of Wanda Cupp Thornburg, Moberly MO.

Ingredients Nutrition

Directions

  1. Shred cabbage as for slaw. Stir in the sugar. Thin slice onions and separate into rings.
  2. Place half of cabbage in bottom of flat baking dish. Cover with onion rings. Top with remaining cabbage. Set aside.
  3. To prepare the dressing, combine all ingredients except oil. Bring to a rolling boil. Stir in salad oil. Bring to rolling boil again.
  4. Pour slowly and evenly over the cabbage/onion layers. DO NOT STIR.
  5. Cover and refrigerate for 24 hours before serving. Slaw will be crisp and have no noticable onion flavor.

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