Recipe #38 Refrigerator Coleslaw

Ingredients:

1 head of finely shredded cabbage (red or green or a combination)

1 finely sliced onion (vidalia or red onion)

1 cup shredded carrot

1/2 cup white sugar

Dressing:

1 cup oil

1 cup white vinegar

1 tsp Keen's dry mustard

1 tsp celery seed

1 tsp salt

In a large, non-metallic bowl or container, layer cabbage, carrots and onion with sugar.

In a saucepan, combine oil, vinegar, celery seed, dry mustard and bring to a boil. Pour over cabbage and refrigerate for at least 24 hours. Makes about 8 cups and keeps in the fridge for up to 2 weeks.