My note on this recipe card says "best somebody ever ate," which is the kind of thing I put on recipe cards to encourage me to try the recipes. This is, in fact, a cole slaw recipe that has travelled widely in various versions. I've eaten it often and liked it every time. Some versions leave the cabbage in rather large pieces; others eliminate the oil, which makes it a low-cal salad and, if you have it in the refrigerator for a few days, good sweet-and-sour pickled cabbage.

Ingredients:

     Finely shred 1 large head green cabbage and toss with l spanish onion, thinly sliced, and 1 small carrot, shredded. Mix together 1 cup each white vinegar and vegetable oil, 1/2 cup diced sweet red peppers, 1/3 cup sugar, and 1/2 teaspoon each salt and black pepper. Toss dressing with cabbage and chill cole slaw 6 hours before serving

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