4 cups finely shredded carrot4 cups finely shredded red cabbage 1/2 cup rice vinegar 1 tablespoon sugar, or to taste 1 teaspoon vegetable, canola, or safflower oil 1/2 teaspoon salt, or to taste

In a large bowl toss together the carrot and the cabbage. In a small bowl whisk together the vinegar, the sugar, the oil, and the salt. Just before serving add the dressing to the vegetables and toss the slaw well.

recipe from Gourmet 1993.  Serves 4