24-Hour Cole Slaw - cooking recipe

Ingredients

1 1/2 c. vinegar
3/4 c. sugar
1 Tbsp. ground mustard
2 tsp. salt
2 or more large heads cabbage
2 medium onions
1 c. salad oil

Preparation

Slice or grate onions and cabbage.
Put into gallon glass jar. Mix sugar, vinegar, salt and mustard.
Bring to boil; remove from heat and add oil.
Mix well and pour over cabbage and onions. Cover tightly; set in refrigerator and let set for 24 hours.
Will keep a week if kept in refrigerator.