This was the slaw that accompanied the corn dog muffins below. I adapted it from a recipe for Amish Slaw – making it faster and adding an Asian twist.
Sesame Cole Slaw
1 (16oz) bag of shredded cabbage and carrots
½ cup sugar
½ cup vinegar
½ tsp salt
1 tsp celery salt
1 tsp white sugar
1 tsp prepared mustard
1/3 cup sesame oil
1. In a medium bowl, mix ½ cup sugar with the shredded cabbage and carrots.
2. In a small saucepan, mix the remaining ingredients. Bring to a boil over medium heat. Remove from heat and cool completely.
3. Pour vinegar mixture over cabbage and toss to coat.
4. Chill in the fridge for several hours before serving.