Aunt Lela'S Overnight Cole Slaw - cooking recipe

Ingredients

1 medium head cabbage, thinly shredded (do not process or grate cabbage)
1 small onion, thinly sliced
3/4 c. sugar
1 c. cider vinegar
1/2 c. salad oil
2 tsp. sugar
1 tsp. salt
1 tsp. celery seed
1 tsp. dry mustard

Preparation

Layer cabbage and onion in bowl, starting with and ending with cabbage.
Cover with sugar.
Do not mix together.
In a saucepan boil together vinegar, oil, 2 teaspoons sugar, salt, celery seed and dry mustard.
Pour over cabbage and onion.
Do not mix.
Cover and chill overnight.
Next day stir or toss so it is mixed. Serve.
This will keep for 2 to 3 weeks.