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16-oz. can shoestring beets	1 red onion
6 c shredded cabbage	1/2 cup vinegar
1/3 cup sugar	1/2 tsp salt

Use red cabbage and red onion, thinly sliced. Drain beets reserving liquid. Combine beets, cabbage, and onion. Combine vinegar, sugar, salt, and beet liquid; bring to boiling. Pour over vegetables; toss lightly. Cover and refrigerate. Before serving, drain and mix with 1/2 cup mayonnaise.