1 ea Cabbage, finely sliced

1 ea Large onion, finely sliced

1/2 c Vinegar

1/2 c Vegetable oil

1/3 c HONEY

3/4 t Dry mustard

3/4 t Salt

1/2 t Celery seed

2 ea Carrots, grated (optional)

Place cabbage and onions in a large bowl. Mix together the vinegar, vegetable oil, HONEY, dry mustard, salt, and celery seed in a large pan and bring to a boil. Simmer 1-2 minutes. Pour over cabbage mixture and mix well. Let stand for a few hours. Will keep refrigerated for several days. Serves 10-12. From Connecticut Honey by Eastern Connecticut Beekeepers Association with the support of The Connecticut Department of Agriculture No copyright shown