Not grandma's cole slaw recipe

My mom makes the best cole slaw. I called her for the recipe, but she couldn't give it to me because, she said, she never measures anything. This is what I made up based on talking with her. Two tips she passed on: try to make the cole slaw a couple hours ahead so it can marinate and taste the cole slaw before adding vinegar because it is easier to tell if you have the right balance of salt, pepper and sugar before you add the vinegar.

Grate, thinly slice or chop cabbage to desired texture.

Add sugar, oil, salt and pepper to taste. Start with 2 teaspoons sugar, 2 tablespoons oil, ½ teaspoon salt and ½ teaspoon pepper per head of cabbage. You'll probably end up with double that, but it's easier to add then subtract!

Taste and add more salt, pepper, oil and sugar to taste.

Add vinegar, start with about a third of the amount oil you used, then keep adding to taste.

Let sit for 2 hours if possible.