Sesame Cole Slaw

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.