Recipe - Crispy Cabbage Slaw

1 Cabbage, finely cut or sliced up
1 Large onion, finely cut or sliced up
One half cup Vinegar
One half cup Vegetable oil
1/3 cup HONEY
Three fourths teaspoon Dry mustard
Three fourths teaspoon Salt
One half teaspoon Celery seed
2 Carrots, grated (optional)

Place cabbage and onions in a large bowl. Mix together the vinegar,
vegetable oil, HONEY, dry mustard, salt, and celery seed in a large pan and
bring to a boil. Simmer 12 minutes. Pour over cabbage mixture and mix
well. Let stand for a few hours. Will keep refrigerated for several days.
Serves 1012. From Connecticut Honey by Eastern Connecticut Beekeepers
Association
with the support of The Connecticut Department of Agriculture
No copyright shown

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini