1 med. head cabbage, about 2 lb.
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, corn, and finely shred cabbage. In large bowl, combine cabbage, sugar, vinegar, water, and salt. Stir in onion and carrot. Add mayonnaise and mix well. Cover and chill overnight. When serving, use slotted spoon. Serves 10- 12.