1 med. head cabbage (about 2 lbs.)
1/2 c. sugar
1/2 c. distilled white vinegar
1/3 c. cold water
1 tsp. salt
1/2 lg. sweet Spanish onion, grated
1 sm. carrot, peeled and chopped or shredded
1 1/2 c. Hellmann's or Best Food's mayonnaise

Clean, core, and finely shred cabbage. In large bowl, combine cabbage, sugar, vinegar, water, and salt. Stir in onion and carrot. Add mayonnaise; mix well. Cover and chill overnight. When serving, use slotted spoon. Serves 10 to 12.