FOUND:Coleslaw Recipe w/ a vinegar simple syrup in NY Times

I had success before.

Years ago, I want to say after summer 2001 because I'm confident I made it in our current home, there was a recipe, I think in the Sunday NY Times magazine for coleslaw.

It included boiling vinegar and sugar for a syrup to be poured over the cabbage.

If you can help me find this recipe, I would be indebted.

It seems similar to this one, but I recall it being a pain-in-the neck to make & this recipe looks pretty easy.:

More coleslaw and cabbage salad recipes below.
Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

1 large head cabbage shredded
1 small onion-chopped fine
1 green pepper-chopped fine
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DRESSING
1 cup vinegar
1 cup sugar (I use 3/4 cause we're not too big on real sweet)
2/3 cup cooking oil
1 tablespoon salt
Preparation:

Combine shredded cabbage, onion, and green pepper in a large bowl.
Heat dressing ingredients in a medium saucepan until sugar is dissolved and syrup is boiling.
Pour boiling syrup over cabbage and let stand until salad is cold (do not stir). When cold, cover and place in refrigerator to chill for 24 hours. When ready to serve, stir to mix cabbage. It's nice because you can make it days ahead.
This cabbage slaw recipe shared by Dottie

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Update: Found it. I'd kept the cut out as well. It's adapted from John Ducks & featured in the NY Times Sunday Magazine Piece by Jason Epstein.

Recipe below:

Cole Slaw
Adapted from John Duck's

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INGREDIENTS

2 carrots, trimmed, peeled and chopped coarsely
1 medium sweet onion such as a Vidalia, peeled and chopped coarsely
1/2 each red bell pepper and green bell pepper, seeded, chopped coarsely
1 head cabbage (about 2 pounds), outer leaves discarded, cored and shredded
2 tablespoons sugar
2 tablespoons distilled white vinegar
1 tablespoon kosher salt or to taste
1 teaspoon celery seed or caraway seed
1 1/2 cups Hellmann's mayonnaise or more to taste
PREPARATION

1.
In batches, pulse carrots, onion, peppers and cabbage separately, until each is finely chopped. Do not overprocess! Combine ingredients in a bowl.
2.
Combine sugar and vinegar in a pan and stir over low heat until sugar melts. Pour over vegetables and mix. Add salt and caraway or celery seed and mix. Add mayonnaise and mix. Add more salt and/or mayonnaise if desired. Chill for an hour and serve.
YIELD About 10 cups