Cabbage Coleslaw

Tangy taste...

Ingredients
1 medium head cabbage, shredded
(1 cup) grated carrots
(1 cup) white sugar
(1 cup) white vinegar
(3/4 cup) vegetable oil
(1 tbsp) salt
(1 tbsp) dry mustard
black pepper to taste

Preparation
1. In a large bowl, combine cabbage and carrots.
2. Sprinkle with 1 cup sugar, and mix well.
3. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.
4. Let cool before serving.

This is best if made a day ahead to 2 weeks ahead. If you make it far ahead, drain juice prior to serving.