COLE SLAW

Ingredients:

Cabbage Base:

• 2–2 1/2 lb cabbage, shredded fine
• 1/2 cup sugar (to sprinkle over cabbage)

Dressing:

• 1/2 cup vinegar
• 1 tsp sugar
• 1/2 tsp celery salt or celery seeds
• 1 small onion, finely chopped
• 1/2 tsp salt
• 1 tbsp prepared mustard
• 1/2 cup Mazola oil

Instructions:

1. Sprinkle cabbage with sugar.
2. For the dressing, boil vinegar, sugar, celery salt, onion, salt, and mustard together.
3. Add oil to the mixture and bring to a boil again.
4. Pour the hot dressing over the cabbage immediately.
5. Weigh down and refrigerate for at least 12 hours. Toss before serving.