Coleslaw forever

Posted by Chantel Martiromo 
Recipe attributed to Company's Coming Salads by Jean Parè

With this in the refrigerator you will never be caught without a salad. Keeps and keeps and keeps.

Large cabbage, shredded  1
Medium carrots, grated   2
Medium onion, grated  1
Vinegar  3/4 cup  (175ml)
Cooking oil  1/2 cup (125ml)
Granulated sugar  11/2 cups  (350ml)
Salt 1 tbsp. (15ml)
celery seed 1 tbsp. (15ml)
Combined cabbage, carrot and onion in large bowl.
Measure vinegar, cooking oil, sugar, salt and celery seed into large saucepan. bring to a boil, stirring frequently. Pour hot over cabbage mixture. Stir to mix, pressing down until vegetables wilt and are covered with brine. Cool. Store in covered container in refrigerator. let stand 1 or 2 days before eating.  Keeps for weeks and weeks. Darkens a bits with age. Serve 15.
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