A sweet vinaigrette-based cole slaw that even opponents of cole slaw can love. Ania wheedled the recipe from a friend who made it every year for the Lenten fish fry at her church.

• 1 head cabbage, shredded
• 1 large red onion, shredded
• 1 cup sugar
• 1 cup vinegar
• ¾ cup salad oil
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon celery seed
• 1 teaspoon dry mustard

Combine cabbage, onion and 1 cup sugar in large bowl; set aside to cure. In saucepan, combine remaining ingredients and bring to boil. Remove from heat, and pour over cabbage. Mix thoroughly and chill overnight before serving.

Photo by Eric Prouzet on Unsplash