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1
Mix mayonnaise, sugar, vinegar, salt, pepper and garlic powder in the largest bowl you have. Set aside.
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2
Cut the cabbage in quarters and core it. Slice it into thin shreds. But if you are like my husband and don't have the patience, just dice it small. I know this sounds like a lot of cabbage but it shrinks as it sits in the dressing.
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3
Now the onions. If you like red onions like my family does and it is summertime when they are flat and sweet chop up the whole thing. If it is winter and all you can get are the fat round hot ones, then I recommend that you opt for a yellow onion and chop it a little finer.
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4
Mix the cabbage and onion with the dressing that you have prepared. Put in the refrigerator to sit for at least two hours covered. Mix every half hour.
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5
Serve right from the bowl or transfer to a serving bowl.
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6
If there are any leftovers, mix to distribute the dressing then drain off the excess. The longer it sits in the dressing the more it will look like pickled cabbage salad, but my husband says it only gets better the longer it sits.
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7
I have been making this for 20+ years without a recipe but I finally wrote it down for our friend Drew. The seasonings are a close approximation but feel free to adjust to your taste.
