Straight out of the Basic United Methodist Church Annual Cookbook. Authored by my Great Aunt Cathy from the Shenandoah Valley, Va. It's my favorite slaw and much different than most.
1 medium head cabbage (I mix green and red)
1 medium onion (white onion)
1 cup sugar
1/2 cup vinegar (white is good as well as apple)
1/2 cup Canola oil
2 oz. pimento
1/2 green pepper
1 tsp dry mustard
1 tsp celery seed
1 tsp Dash
Slice cabbage and onion. Place a thin layer on cabbage, onion and sugar, repeat until ingredients are finished. Bring the other ingredients to a boil, stir to a rolling boil. Pour evenly over cabbage mixture and cover quickly and tightly with plastic wrap. Place in the fridge for at least 4 hours, 48 hours is even better. Stir once the slaw is pulled from the fridge.
Sounds a little wierd but I promise it's great!
Aunt Cathy would be proud!!!