3 or 4 c. shredded cabbage
1/2 c. shredded carrots
1 or 2 tbsp. chopped onion
1/3 c. sugar
1/3 c. white vinegar
1/4 c. cooking oil
1 tsp. celery seed
1/2 tsp. salt
1/4 tsp. dry mustard

Combine cabbage, carrots and onions in a bowl and set aside.

Combine sugar, vinegar, oil, celery seed, salt, dry mustard and cook for 2 minutes until boils and sugar is dissolved. Pour over cabbage in bowl. Mix lightly. Cover tightly and refrigerate at least overnight. Store in refrigerator for up to 2 weeks.