5-6 c. shredded cabbage
1 1/2 c. shredded red cabbage
1/2 of 1 lg. sweet onion, sliced
1 c. mayonnaise
2 tsp. vinegar
1 tsp. horseradish
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. sugar
2 carrots, peeled into thin strips

In large mixing bowl, blend mayonnaise, vinegar, horseradish, salt, pepper and sugar. Add remaining ingredients and toss well. Can be served immediately or refrigerated for later use.

If the salad looks dry, DO NOT add more liquid. Just set aside for awhile and cabbage will create its own liquid. If there is too much liquid, just add more vegetables and seasoning. A grater isn't necessary for shredding. Actually I prefer a sharp knife for slicing cabbages and a potato peeler for the thin strips of carrots.

Great for picnics and barbecues.