Fannie Flagg Coleslaw

A great alternative to too-much-mayo coleslaw. From the Fannie Flagg cookbook. Great with BBQ beef sandwiches.

• Ready In: 1 hr 10 mins
• Yields: 1 large bowl

Ingredients

• 1 1⁄2 lbs white cabbage
• 1⁄2 cup  vegetable oil
• 3  tablespoons sugar
• 3  tablespoons cider vinegar
• 2  tablespoons ketchup
• 1  tablespoon lemon juice
• 1⁄2 medium  minced  white onion
• 1⁄2 teaspoon paprika

Directions

1. Core cabbage and shred in Cuisinart or hand chop.
2. In blender, or by hand, process the remaining ingredients.
3. Toss liquid mixture with cabbage.
4. Cover and refrigerate for one hour.