Spectaular Overnight Slaw and MOM's Cole Slaw Dressing

Vic's girlfriend, Linda brought a great slaw. I really don't like slaw that is just cabbage with mayo or Miracle Whip and called good. To me a dressing that involves oil, sugar and spices and may involve a bit of cooking makes the best dressing for any slaw. This one fits the bill. This is so good and has a nice variety of flavors and textures. The recipe came from a Taste of Home Prize Winning Recipes cook book from Spring 2005

Spectacular Overnight Slaw

1 med. head of cabbage, 2.5 pounds, shredded (you could go the easy route and use the bagged stuff as well)
1 med. red onion, sliced thinly (look for the onions that are more flat, not the big round ones, these flatter ones seem to be less strong than the round ones)
1/2 C. chopped green bell pepper
1/2 C. chopped red bell pepper
1/2 C. sliced stuffed green olives
Mix this well.

In a sauce pan:
1/2 C. white wine vinegar
1/2 C. canola oil
1/2 C. sugar
1 tsp. each salt, celery seeds and mustard seeds
Bring to a boil and boil for 1 minute. Combine the cut veggies with the in a 4 qrt. container and mix gently. Cover tightly and refrigerate overnight.

Mix well before serving.

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MOM's Cole Slaw Dressing

In a heavy sauce pan, combine:
3/4 C. sugar
1Tbsp + 1 1/2 tsp. corn starch
Add:
1/2 C. good Cider Vinegar (that would like Hienz, some of it is just too acidic)
1/4 tsp. celery seeds

Cook to "clear" stage. Remove from the heat. Store covered in refrigerator for up to 3 weeks.