half a green cabbage, finely shredded
1 carrot grated
1 brown onion, grated
¾ cup sugar
1 cup white vinegar
¾ cup sunflower oil
1 teaspoon mustard
1 teaspoon salt
1 teaspoon celery seed
Place the cabbage in a large bowl and sprinkle with the sugar. Layer with the onion and the carrot and sprinkle with the pepper. Do not mix.
Place the vinegar, oil , mustard, salt and celery seed in a small saucepan and bring to boil. Pour over the vegetables but do not mix.
Cover bowl and refrigerate overnight. Drain well and toss before serving.