1 lg. head cabbage
2 lg. onions
2 c. sugar
3/4 c. salad oil
1 tbsp. dry mustard
1 tbsp. celery seed
1 tbsp. salt

Chop cabbage and onions. Put in large bowl, sprinkle sugar over cabbage don't stir. Bring other ingredients to a boil. Pour over slaw. Don't stir. Refrigerate at least 11 hours. Will keep as long as 3 weeks.