24 Hour Cole Slaw - cooking recipe

Ingredients

1 c. vinegar
1/2 c. sugar
1 tsp. salt
2 tsp. dry mustard
1 1/2 tsp. celery seed
3/4 c. oil
1 large cabbage
1 onion

Preparation

Combine vinegar, sugar, salt, mustard and celery seed in a saucepan; bring to a boil.
Remove from heat and add oil.
Mix. Simmer for 5 minutes.
Pour over shredded cabbage and onion. Refrigerate for 24 hours.
Keeps in refrigerator for 7 to 10 days.