1 lg. head cabbage
1 lg. sweet onion
3 lg. carrots
3/4 c. sugar

Process vegetables in blender, about 1/4 of each together at a time. Layer in 2 quart bowl with sugar. Do this while the dressing is cooking.

DRESSING:

3/4 c. corn oil
2/3 c. vinegar
1/2 c. sugar
1 tsp. salt
1 tsp. celery seed
1 tsp. dry mustard

Combine dressing ingredients in saucepan and bring to a boil. Pour over mixture and refrigerate 24 hours. Keeps well.