The Great Rib Side Dish--Coleslaw

This vinegar-style slaw recipe comes from my Aunt Dodie in Cleveland, Ohio. It holds in the refrigerator far longer and better than any other I’ve tried.

DODIE’S REFRIGERATOR SLAW

1 cup vinegar

1 cup sugar

3/4 cup oil

1 teaspoon celery seeds

1 teaspoon dry mustard

1 tablespoon salt

1 large head cabbage, shredded

2 medium onions, thinly sliced

Combine vinegar, sugar, oil, celery seeds, mustard and salt in saucepan. Bring to full boil.

Pour over cabbage and onions and toss to mix well. Allow to cool, then place in covered jar. Refrigerate at least 3 days before using. Will keep 2 weeks or longer in refrigerator. Makes 6 to 8 servings.