1 med. head cabbage, shredded
1/2 med. onion, grated
1 (2 oz.) jar pimiento, finely chopped, drained
2/3 c. salad oil
1/2 c. honey
2 tsp. salt
2 tbsp. sugar
1 c. white vinegar

Toss cabbage, onion and pimiento into large bowl with cover. Combine remaining ingredients and heat to boil, stirring constantly. Immediately pour over vegetables. Do not stir. Cover and refrigerate. Salad should be prepared 3 or 4 days in advance. Stir on 2nd and 3rd day. Will keep for week or more, if any is left.