1 head cabbage, shredded
1 onion, sliced into thin rings
1 tsp. prepared mustard
1 1/2 tsp. salt
3/4 c. sugar
1 tsp. celery seed
1/2 c. salad oil
1 c. vinegar

Toss cabbage and onion rings together. Combine rest of ingredients in small saucepan and bring to a boil. While hot, pour over cabbage. Cool. Refrigerate overnight, covered. (The slaw crisps itself by refrigerating covered overnight.)