Ingredients
1 large head cabbage (about 3 pounds), shredded1 large onion, chopped2 cups sugarDRESSING:1 cup vinegar1/2 cup vegetable oil2 tablespoons sugar2 teaspoons salt1 teaspoon celery seed
Preparation
In a large bowl, lightly toss cabbage, onion and sugar; refrigerate. In a saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and cool for 1 hour. Pour over cabbage mixture and toss. Chill at least 1 hour before serving. Coleslaw may be stored in the refrigerator for up to 9 days.
