1 tablespoon (15 ml) sugar

1/4 cup (60 ml) white vinegar

1 /4 cup (60 ml) vegetable oil

1/2 tablespoon (2.5 ml) onion salt

1/2 tablespoon (2.5 ml) garlic powder

6 cups (1.5 litres) thinly sliced cabbage (with a knife)

1 cup (250 ml) shredded carrots

Salt and pepper

In a bowl, combine all the dressing ingredients. Season with salt and pepper. Stir in the cabbage and carrots. Refrigerate for 1 hour before serving to allow all flavours to blend.

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