26 Sep 2009
|Sugar||1 Cup (16 tbs)|
|Cabbage||1 Large, shredded|
|Onion||1 Large, thinly sliced|
|Salad oil||2⁄3 Cup (10.67 tbs)|
|Wine vinegar||1 Cup (16 tbs)|
|Celery seeds||1 Tablespoon|
|Dry mustard||1 Tablespoon|
Sprinkle sugar over cabbage and onion; mix well.
Combine oil, vinegar, celery seeds, and dry mustard in saucepan; bring to a boil, stirring constantly.
Pour hot sauce over cabbage onion mixture and toss well.
Cover; refrigerate at least 8 hours.
Texas Coleslaw Recipe