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Tangy Coleslaw for Pulled Pork

Directions

1 head cabbage

finely shredded

1 red onion

quartered and thinly sliced

1 cup white sugar

1 cup white vinegar

⅔ cup vegetable oil

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon celery seed

Combine cabbage and red onion in a large bowl.

Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.

Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.

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