6 c. shredded cabbage
1 carrot, grated
1 tbsp. onion

DRESSING:

1 c. mayonnaise or salad dressing
1/2 c. sugar
1/2 tsp. prepared mustard
1/4 tsp. celery seed
2 tsp. wine vinegar
1/4 tsp. salt
4 tbsp. milk (not needed if cabbage is shredded in food processor)

Combine ingredients for dressing. Pour over vegetables. Will keep for days in tightly covered bowl in refrigerator. Makes 6 servings.