24 Hour Cold Slaw - cooking recipe

Ingredients

1/2 head green cabbage, thinly sliced
1/2 head purple cabbage, thinly sliced
2 large onions, diced
1 tsp. celery seed
1/2 c. sugar
3/4 c. vinegar
1 tsp. salt
1 tsp. dry mustard
3/4 c. vegetable oil

Preparation

Combine cabbage, onion, celery seed and sugar.
Set aside. Combine vinegar, salt and dry mustard in saucepan.
Bring to boil, then add vegetable oil and bring to boil again.
Pour liquid over cabbage ingredients.
Pack lightly and cover tightly.
Store in refrigerator for 24 hours.
Will keep for 7 to 8 days if kept refrigerated.