1/4 C. red wine vinegar
2 T. sugar
2 T. peanut or vegetable oil, eyeball it
1 sack, 16 oz., shredded cabbage mix for slaw salads
1 tsp. salt
Salt and pepper

Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve. leftovers keep 2 days

Yield: 6 servings
Calories: 81
Fat: 4.8g
Fiber: .7g