1 c. sugar
3/4 c. vinegar
3/4 c. salad oil
1 tsp. salt

Put on slaw while hot, then cool 1 1/2 hours. Mix and cover in refrigerator 12 hours before serving.

This is enough for a very large bowl of slaw for a buffet (at least 2 heads of grated cabbage).

Additions - to your liking: 1 tablespoon mustard seed and 1 teaspoon celery seed. Add grated green pepper or red pepper to cabbage for color.