1 tbsp sugar
1/4 cup (60 ml) white vinegar
1/4 cup (60 ml) vegetable oil
1/2 tablespoon (2.5 ml) onion salt
6 cups (1 medium) thinly sliced cabbage (with a knife)
1 cup (2 large) shredded carrots
Salt and pepper
In a bowl, combine all the dressing ingredients. Season with salt and pepper. Stir in the cabbage and carrots. Refrigerate for at least 1 hour before serving to allow all flavours to blend.