Red Cabbage Coleslaw

Here is a good summer side dish. I enjoy it especially with grilled meats. Since it is pickled, it keeps well, unlike slaws with creamy dressings. Sometimes I use bags of pre-shredded red cabbage for this. "Cooking time" is overnight refrigeration.

• Ready In: 8 hrs 10 mins
• Serves: 8-10

Ingredients

• 1  lb red cabbage, shredded
• 1  small onion, chopped or slivered
• 2 1⁄2 teaspoons salt
• 1⁄2 cup  vegetable oil
• 3⁄4 cup sugar
• 3⁄4 cup white vinegar

Directions

1. Place cabbage in a large heat-resistent bowl with onion and salt.
2. Mix well.
3. In a small saucepan, bring oil, sugar and vinegar to a boil.
4. Pour over cabbage.
5. Do not Stir.
6. Weight cabbage down with a plate while cooling.
7. When cooled, cover tightly (I use a French canning jar) and refrigerate-at least overnight.
8. This will keep for several weeks in the refrigerator.