1/2 head cabbage, thinly shredded
1/4 c. cider or white vinegar (each vinegar makes a different flavor)
1 tbsp. vegetable oil
1 tsp. salt
2 tbsp. minced dry onions
Dash of pepper
1/2 c. water

Mix all the ingredients in a tight fitting plastic container. Place in refrigerator. Shake or stir 2-3 times in 24 hours. Let it marinade for 24 hours before serving. It will last up to a week if kept in refrigerator, tightly sealed and the liquid drained. This is approximately 4 servings, 50 calories a serving.

We have been using this marinated coleslaw recipe for 14 years and we seem to enjoy it more every year.