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Coleslaw 4 cups shredded cabbage & carrots (do not use purple cabbage) 1 chopped onion For the Dressing combine: 1 cup sugar 1/2 cup white vinegar 1/2 cup oil 1/2 tsp celery seed 1/2 tsp mustard seed Bring to rolling boil for 2 to 3 minutes. Pour over cabbage and toss, refrigerate. Best if you let it sit for 24 hrs. Refrigerated the slaw will keep for a week or more. Some of the dressing may be drained from the cabbage before serving. Serve slaw in a chilled glass bowl. |