Sent in to the Boston Globe by Dianna Weckbacher of Foxboro. She added a little spice to a recipe she found in the Mystic Seaport cookbook. She makes it two days ahead but it still stays crunchy. It has no mayo - just oil, vinegar, and sugar.
1 small head cabbage, quartered, cored, and very thinly sliced
1 medium onion, chopped
1/4 cup canola oil (organic to avoid GMO canola)
1/2 cup cider vinegar
1/4 cup sugar. or more to taste.
1 teaspoon celery seed
1 teaspoon mustard seed
1 teaspoon salt
1/4 teaspoon pepper
1. In a large bowl, combine cabbage and onion.
2. In a medium saucepan over medium heat, combine the oil, vinegar, and sugar. Cook, stirring, for 2 minutes or until the sugar dissolves. Add the celery seed and mustard seeds, salt, and pepper. Pour the warm dressing over the cabbage mixture. Let the mixture cool to room temperature.
3. Transfer the coleslaw with a tight fitting lid. Refrigerate for up to 2 days before serving, turning the cabbage mixture several times to distribute the dressing.