Oklahoma Slaw

Course : Coleslaws
Serves: 10
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16 ounces coleslaw mix
1 large onion -- shredded
1 cup sugar
1 cup vinegar -- your choice
3/4 cup oil
1 tablespoons dry mustard
1 teaspoon celery seeds

Preparation / Directions:

In a bowl place shredded cabbage mix. Top cabbage with onion. Sprinkle sugar over cabbage and onion. Do not stir. Heat to boiling the ingredients for the dressing. Pour over cabbage mixture. Do not stir. Put in refrigerator for 24 hours. It is better the longer it sits. Can be frozen, comes out perfect. Tastes better on the 3rd day.


Nutritional Information:

232 Calories (kcal); 17g Total Fat; (62% calories from fat); trace Protein; 23g Carbohydrate; 0mg Cholesterol; 1mg Sodium

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