Vinegar Dill Coleslaw

• 1 medium head of cabbage, shredded
• 1 large carrot, shredded
• 1/2 cup red cabbage, shredded
• 1 small onion, diced
• 1/4 cup sugar
• 1/4 cup canola oil
• 1/4 cup white vinegar
• 1 teaspoon mustard powder
• 1 teaspoon dried dill weed
• 1 teaspoon celery seed
• 1 teaspoon salt

1. In a large size mixing bowl, add shredded cabbage or slaw, onions and sugar. Mix well to incorporate and set aside.
2. In a medium size sauce pan, on medium-high heat, combine the oil, vinegar, dry mustard, dill weed, celery seeds and salt.
3. Bring mixture to a boil over medium-high heat for 1 to 2 minutes, and then pour hot liquid over coleslaw mixture.
4. Using a wooden spoon, fold slaw mixture until evenly coated with vinegar mixture.
5. Cover coleslaw with plastic wrap and refrigerate for 2 to 3 hours. Stir well before serving.
6. Makes about 8 to 12 servings.

head of cabbage, carrot, red cabbage, onion, sugar, canola oil, white vinegar, mustard powder, dill weed, celery, salt

Taken from www.food.com/recipe/vinegar-dill-coleslaw-523306 (may not work)