1 sm. white onion, chopped 1 green pepper, chopped 1 red pepper, chopped 1 sm. carrot, grated 3 tbsp. minced parsley

1/2 c. cider vinegar
3 tbsp. sugar
1/2 tsp. salt
1/4 tsp. white pepper
1/2 c. salad oil

Combine cabbage, onion, green and red peppers, carrot, and parsley. Toss to mix. Combine the vinegar, sugar, salt, pepper, and oil in a jar or shaker. Shake to blend. Pour mixed dressing over slaw. Cover and chill. Gently toss at serving time.

Tips: This slaw will keep for several days in the refrigerator.

Good served with: This coleslaw gos well with fried chicken, spareribs, or any barbecued meat.

For 2 servings: Half of the ingredients.

For 8 servings: Double the ingredients but reduce the dressing. Use 1 1/2 times the amount.