1 1/2 qt. shredded cabbage
2 lg. onions, sliced thin & separated into rings
1 carrot, shredded
1 c. sugar
1 c. vinegar
1 tsp. salt
1 tsp. celery salt
1 tsp. dry mustard
1/4 tsp. pepper
1 c. salad oil

Combine sugar, vinegar, salt, celery salt, mustard and pepper in saucepan. Bring to a boil. Remove from heat. Add salad oil. Drip hot mixture over cabbage. Don't stir. Cover and refrigerate 24 hours. Delicious! Keeps well. I use less salad oil than recipe calls for. You can also add dried parsley too.