Southern Barbecue Slaw - cooking recipe

Ingredients

For the Coleslaw
8 cups finely shredded cabbage
1 medium sweet onion, finely chopped (Vidalia, Spanish, or Burmuda)
For the Dressing
1 cup cider vinegar
2/3 cup vegetable oil
1/2 cup sugar
2 tablespoons barbecue sauce
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon sweet paprika
1 tablespoon hot red pepper sauce

Preparation

For the Coleslaw: place the cabbage and onion in a non-reactive mixing bowl and toss well. Set aside.
For the dressing: combine all ingredients in a non reactive pan and bring to a boil over moderate heat. Stir until the sugar dissolves.
Pour the hot dressing over the coleslaw and toss well. Cool a bit and cover. Refrigerate until serving.