Recipe - Four Vinegar Cole Slaw

1 Head cabbage; chopped fine
One half lg Yellow onion; chopped fine
1 cup Celery; chopped fine
2 tablespoon Sugar
3 tablespoon Basil vinegar
3 tablespoon Balsamic vinegar
3 tablespoon Malt vinegar
3 tablespoon Red wine vinegar
1 tablespoon Garlic powder
1 tablespoon Honey
1 tablespoon Worcestershire sauce
1 tablespoon Soy sauce; superior grade
One half tablespoon Nuoc mam
2 tablespoon Brown mustard seeds; crushed
Black pepper
Crushed dried tabasco
peppers

OR
Finely chopped jalapenos;
to taste

Chop cabbage fine and soak in water and ice in the refrigerator for one
hour. Drain. Place a small cloth towel in the bottom of a bowl. Line the
bowl with paper towels and put the cabbage in. Chill for another one to two
hours, meanwhile mixing all the remaining ingredients together. Bring out
the cabbage, remove the towels, and combine cabbage thoroughly with other
ingredients. Let warm to room temperature, and serve.