I adapted the source recipe to our tastes.
- 3 lbs shredded cabbage (⅓ red, ⅔ green)
- 1 cup sugar
- 1 teaspoon salt
- ⅔ cup vegetable oil
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- 1 cup cider vinegar
- Combine all dressing ingredients in small sauce pan.
- Stir over medium heat until it just comes to a boil, and all the sugar has dissolved.
- Pour over cabbage mixture.
- Refrigerate overnight before serving.