Amish Cole Slaw - cooking recipe

Ingredients

Coleslaw
2 (16 ounce) bags cabbage coleslaw blend
1 medium onion, finely chopped
3/4 cup white sugar
Dressing
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon white sugar
1 teaspoon prepared mustard
3/4 cup vegetable oil

Preparation

In a large bowl, toss together the cabbage, onion, and 3/4 cup sugar.
In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil.
Bring to a boil.
Cook for 3 minutes.
Cool completely, then pour over cabbage mixture.
Toss to coat.
Refrigerate 8-24 hours for best flavor.
Toss again prior to serving.