German Coleslaw

  • 1 pound shredded cabbage (about 1/2 of a large head)
  • 1/3 cup white vinegar
  • 1/4 cup salad oil
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sugar
  • 1/8 cup water

Put all of the ingredients except the cabbage in a small container with a tight-fitted lid. 

Shake well. Using clean hands, toss the dressing with the shredded cabbage. 

While you can eat this coleslaw immediately, it will taste much better if you let the flavors meld overnight in a refrigerator.