This cole slaw is a big favorite at the carry-in dinners at work. Since it has no mayonaise in it, you don't have to worry about food poisoning if it sits out for a couple of hours. Also, it is still good after being in the refrigerator 4-5 days. My favorite way to eat it, is piled on top of a pulled pork sandwich. MMM My friend Sharon from Warrensburg, MO eats it with grilled hot dogs. Anyway, here's the recipe! Enjoy!!!
1/2 head cabbage, finely shredded or 2 bags ready made slaw mix
1 onion, peeled and finely sliced
1 cup white sugar or Splenda or half sugar and half Splenda (other artificial sweeteners don't work)
1 cup vegetable oil
1 cup cider vinegar
1 tsp. celery seed
1 tsp. dry mustard (may substitute prepared yellow mustard if you must)
1 tsp. salt (may omit if you are watching you salt intake)
1/2 tsp. black pepper
Place the cabbage and onion in a large bowl. Bring the remaining ingredients to a full boil, then pour boiling mixture over the cabbage and onion. Stir well to mix, then allow to sit for about 15 minutes. At that point either place in a covered dish in the refrigerator or is there is too much liquid, drain before placing in a tightly covered dish. Store in the refrigerator at least an hour before serving and it will keep up to 4-5 days. Fix yourself a mess of pulled pork and pig out!
