- 1 large head cabbage (about 3 pounds), shredded
- 1 large onion, chopped
- 2 cups sugar
- 1 cup vinegar
- 1/2 cup vegetable oil
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 teaspoon celery seed
- 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. Yield: 16-20 servings.
Originally published as Nine-Day Coleslaw in Reminisce Extra August 1994, p45
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