Cole Slaw Recipe with Boiled Dressing

Coleslaw

1 large cabbage, shredded
1 cup carrots, grated
1/2 to 1 cup white sugar
1/2 to 1 teaspoon celery seed
1/2 cup vinegar
1/2 cup salad oil
2 teaspoons salt

Combine carrots and cabbage. Boil the rest of the ingredients and pour over the cabbage mixture. Let stand 3 hours at room temperature. Refrigerate well sealed. This cabbage salad will keep well for a week.

• Substitute cider vinegar for the regular white vinegar called for in this recipe. It's my favorite.

• Substitute an equivalent amount of sugar substitute to create a sugar free coleslaw dressing, great for diabetics or those wathcing calories.

• Add thinly sliced red onion for color, but add it after the boiling dressing has cooled. Adding it before you pour the dressing over the cabbage mixture will cause the mixture to turn a bit pink.