24 Hour Slaw

This was served to a group of people at church and they praised it as “soul food.”

1 large head of cabbage, shredded

2 large onions, sliced

3/4 cup sugar

1 tsp. celery seed

1 tsp. prepared mustard

1-1/2 cup vinegar

1 cup salad oil

Sprinkle cabbage and onions with salt and pepper and let stand while you bring sugar, celery seed, mustard, and vinegar to a boil. Boil for one minute and add salad oil. Pour this over cabbage and onion mixture. Place in covered container in the refrigerator for 24 hours. This slaw will keep for days and is amazingly crisp and tangy.