Cole Slaw - cooking recipe

Ingredients

2 medium heads cabbage, finely shredded
2 medium white or purple onions, chopped
4 scallions, finely chopped
2 tsp. salt
1/3 c. sugar
1 tsp. dry mustard
1/2 c. cider vinegar
3/4 c. vegetable oil
freshly ground pepper to taste
4 heaping Tbsp. light nonfat mayo or salad dressing

Preparation

Sprinkle cabbage with salt and let drain in a colander about 2 hours, squeezing as much water out as possible before continuing. May drain overnight, if desired.
Add onions.
In a small bowl, mix remaining ingredients and stir into cabbage.
Adjust seasonings if needed by adding a bit of sugar first and if necessary, more salt.
Cover and refrigerate until ready to serve. Serves 8 to 10.