Angie'S Dad'S Best Cabbage Coleslaw - cooking recipe

Ingredients

1 head cabbage, shredded
1 large red onion, diced
1 cup grated carrot
2 stalks celery, chopped
1 cup white sugar or 1 cup Splenda sugar substitute, to make low carb
1 cup white vinegar
3/4 cup vegetable oil
1 tablespoon salt
1 tablespoon dry mustard
black pepper

Preparation

In a large bowl, add cabbage, carrots, celery and onion.
Sprinkle with 1 cup sugar or splenda, and toss so that it is well mixed in.
In a saucepan, combine vinegar, oil, salt, dry mustard, and pepper.
Bring to a boil.
Pour the hot dressing over the cabbage mixture, and mix well.
Can be served once chilled but best put into a large covered container, and refridgerate for at least 24 hrs.
If you let sit longer (flavor increases) it is best to pour off some of the juice before serving.