1 med. head cabbage, shredded
2 c. seedless green grapes, halved
1 c. slivered almonds, toasted
2 tbsp. cider vinegar
1 tbsp. minced onion
1 tsp. sugar
1 tsp. dry mustard
1/2 tsp. salt
1 c. mayonnaise

Combine cabbage, grapes and almonds in a large bowl; then set aside.

Combine next 5 ingredients; mix well. Gradually stir in mayonnaise. Pour over cabbage mixture; stir gently to coat. Chill at least 1 to 2 hours before serving. Yield: 8 servings.