Icebox Slaw - cooking recipe

Ingredients

1 large cabbage, shredded
1 large onion, sliced thin
1 c. vinegar
3/4 c. sugar
1 1/2 tsp. salt
1 tsp. celery seed
3/4 c. salad oil

Preparation

Place cabbage and onion in layers.
Boil vinegar, sugar, salt and celery seed for 2 minutes.
Remove from heat; add salad oil. Pour over cabbage and onion while hot.
Cover tightly. Refrigerate overnight.
Keeps for 2 weeks.
Serves 10 to 12.