Heat the vegetable oil in a frying pan over medium-high heat.

Add the potato strips in batches and fry until golden brown, about 5-7 minutes.

Remove fries and drain on paper towels. Season with salt.

In a mixing bowl, combine shredded cabbage and carrots.

In a separate bowl, mix mayonnaise, apple cider vinegar, sugar, salt, and black pepper.

Pour the dressing over the cabbage mixture and toss to combine. Refrigerate for at least 30 minutes before serving.

Preheat the oven to 350°F (175°C).

In a baking dish, combine canned baked beans, chopped onion, brown sugar, mustard, and ketchup.

Bake for 30 minutes until heated through and bubbly.