Ukranian Coleslaw

1. 1

   Shred the cabbage as finely as possible (I chop it into VERY thin strips).

2. 2

   It should measure about 10 cups.

3. 3

   Place in a large bowl.

4. 4

   Thinly shred the onions and add to the cabbage.

5. 5

   Add 1/3 of the sugar and salt and mix well.

6. 6

   Let stand while cooking the dressing.

7. 7

   Combine the rest of the ingredients in a saucepan and boil hard for 5 minutes.

8. 8

   Immediately pour over the cabbage and stir very well.

9. 9

   Refrigerate at LEAST one day (two or three days is preferable).

10. 10

    This salad keeps well for about a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.