1 lg. head cabbage
1 lg. onion
1 1/4 c. sugar
1 c. vinegar
3/4 c. salad oil
1 tbsp. dry mustard
1 tsp. celery seed
1 tsp. salt

Shred cabbage and onion. Put remaining ingredients into blender. Cover and process on "beat" until well mixed. Pour into small saucepan and cook over medium heat for 5 minutes. Pour over cabbage and onion and allow to set for 3 hours. Stir cole slaw and refrigerate. Will keep for 5-6 weeks if kept refrigerated. Yields 8-12 servings.