Cole Slaw

1 large head cabbage; shredded
2 large carrots; shredded
½ onion; grated
2 cups mayo
½ cup vinegar
2 TBS white sugar
1 tsp celery salt

1. Combine vinegar and sugar; let stand until dissolved stirring occasionally
2. Mix mayo with celery salt and add to vinegar mixture; mix well.
3. Pour sauce over shredded cabbage and carrots; mix well
4. Cover and refrigerate until serving
5. The longer cole slaw sits the better the flavor so I make it the night before using.

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