This is my Grandma’s recipe, and nobody could make it like her! The key is to slice the cabbage VERY thin. Trust me, it’s worth the extra time.
Combine all of the ingredients except cabbage in a large bowl. Remove ribs from cabbage and roll a few leaves together to make it easier to cut. Cut cabbage very fine. Let stand in dressing at least 2 hours.
Note from my mom: I usually cut the cabbage the day before and put 5-6 ice cubes on top, and then drain the water off before adding dressing.