Ukranian Coleslaw - cooking recipe

Ingredients

1/2 head cabbage
2 onions
1/3 cup sugar
1 teaspoon salt
1 cup white vinegar
1/2 cup vegetable oil
1/4 cup sugar
1 teaspoon yellow mustard
1/4 teaspoon celery seed

Preparation

Shred the cabbage as finely as possible (I chop it into VERY thin strips).
It should measure about 10 cups.
Place in a large bowl.
Thinly shred the onions and add to the cabbage.
Add 1/3 of the sugar and salt and mix well.
Let stand while cooking the dressing.
Combine the rest of the ingredients in a saucepan and boil hard for 5 minutes.
Immediately pour over the cabbage and stir very well.
Refrigerate at LEAST one day (two or three days is preferable).
This salad keeps well for about a week.