2 bags shredded cabbage, or 1 ½ heads of cabbage, sliced thin
½ cup mayonnaise
2/3 cup sugar
1/3 cup white vinegar
1 teaspoon salt
Mix all ingredients except the cabbage until smooth. Pour over the shredded cabbage and toss well. Refrigerate at least two hours before serving and up to one day for crisp coleslaw.