This tangy vinegar coleslaw is perfect for those who like slaw with no mayonnaise. I got this wonderful recipe from one of the ladies in my Amish community.
1 large head cabbage, cored and finely shredded
1 medium onion, thinly sliced
1 cup white sugar
3/4 cup vinegar
1/3 cup vegetable oil
2 teaspoons celery seed
1 1/4 teaspoon salt
1 teaspoon prepared mustard
1/4 teaspoon black pepper
Gather the ingredients.
Toss cabbage and onion together in a large bowl; set aside.
Combine sugar, vinegar, oil, celery seed, salt, mustard, and pepper in a small saucepan; bring to a boil and simmer, stirring frequently, until sugar is dissolved, about 3 minutes.
Let mixture cool slightly, about 5 minutes, then pour over cabbage mixture; toss well to coat.
Cover and refrigerate at least 2 hours before serving. Enjoy!