lana's sweet and sour coleslaw (vegan)

My fabulous friend Lana gave me this recipe that she got in college from her host family in Utah. Canadian-born and diehard Calgary Flames fan, she is still an all-around great person and an amazing cook. We have shared many meals over the 4th of July, Christmas and basketball parties for our kids.

This is a great make-ahead salad and good for picnics because it has no mayonnaise!

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1 head of cabbage, grated
1 large red onion, finely chopped
3/4 cup sugar
1 1/2 t salt

1 t celery seed
1/2 t dry mustard
1 cup American vinegar
1/2 cup canola oil (or less)

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Alternate layers of cabbage & onion in a bowl that has a lid. In a small saucepan, combine other ingredients and bring to a boil. Add canola  oil and pour hot mixture over cabbage to wilt it.

Cool. Cover and refrigerate, ideally for 24 hours. Toss before serving. It will keep for several days in the fridge.

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