24 Hour Slaw - cooking recipe

Ingredients

1 large cabbage, shredded
2 onions, chopped
salt and pepper
3/4 c. sugar
1 tsp. celery seed
1 tsp. prepared mustard
1 1/2 c. vinegar
1 c. salad oil

Preparation

Sprinkle cabbage and onions with salt and pepper.
Bring sugar, celery seed, mustard and vinegar to a boil and boil for one minute. Add salad oil.
Put cabbage in a large bowl.
Pour liquid mixture over cabbage-onion mixture.
Cover bowl and refrigerate for at least 24 hours before using.
Slaw will stay crisp for a week. This slaw is good with barbecue.