Dressing: 1 cup vinegar
1 cup sugar
1 teaspoon mustard seeds
1 teaspoon celery seeds
salt, to taste
real mayonnaise Salad: 1 head cabbage, finely shredded
2 carrots, grated
5 green onions (scallions) Dressing: In a medium saucepan, combine vinegar, sugar, and salt, to taste. Bring to a boil and continue cooking until sugar is dissolved. Cool and mix with an equal amount of mayonnaise. Salad Preparation: Wash, core and thinly slice/shred or chop cabbage. (The thin slicing disc of the food processor makes this an easy job, or a hand grater can be used). Toss with enough dressing to moisten the cabbage. Refrigerate. Keeps well for up to 4-5 days. If there is any leftover dressing, store separately in refrigerator to be used for salads or dipping vegetables. Submitted by: CM | 
