COLESLAW

1 cup vinegar

1 1/2 cups sugar

2/3 cup oil

1 teaspoon salt

1 small onion, finely chopped

2 carrots, shredded

1 medium head cabbage, shredded

1 red bell pepper, chopped

In a saucepan combine the vinegar, sugar, oil, and salt and bring to a boil. Cool in the refrigerator. The mixture will be slightly thick.

Combine the onion, carrots, cabbage, and red pepper in a large bowl. Pour the dressing over the coleslaw and toss to coat.

Note: Keeps very well for one week.

Makes 6 to 8 servings.