OVERNIGHT COLESLAW

1 head finely shredded cabbage
4 thinly sliced green onions, including tops
3/4 cup sugar
3/4 cup cider vinegar
1 1/2 teaspoons celery seed
1 1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup vegetable oil

Place shredded cabbage in large plastic or glass bowl (no metal – vinegar doesn’t like it).

In a small saucepan, combine sugar, vinegar, celery seed, salt and pepper; bring to a boil. Add oil; return to a boil and cook over medium heat, stirring constantly, until sugar is dissolved. Pour dressing over cabbage; toss to coat well.

Cover and refrigerate overnight before serving.

Source: Taste of Home