Ingredients
1 medium head cabbage, shredded4 mild white onions, thinly sliced2 large carrots, shredded1/2 cup vinegar1/2 cup sugar1 teaspoon ground mustard1 teaspoon celery seed1 teaspoon salt1/8 teaspoon pepper1/2 cup canola oil
Preparation
In a large bowl, combine cabbage, onions and carrots; set aside. In a saucepan, combine vinegar, sugar, mustard, celery seed, salt and pepper; bring to a boil, stirring until sugar is dissolved. Remove from the heat and stir in oil. Pour over cabbage mixture. Cool to room temperature. Cover and refrigerate overnight; stir several times.
