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 |