Amish Coleslaw

• 1 medium head cabbage, cored and shredded
• 1 medium onion, finely chopped
• 1 cup white sugar
• 1 cup vinegar
• 1 teaspoon salt

• 1 teaspoon celery seed
• 1 teaspoon white sugar
• 1 teaspoon prepared mustard
• 3/4 cup vegetable oil
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Directions

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• Prep
  15 m
• Cook
  3 m
• Ready In
  8 h 18 m

1. In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.