Coleslaw

1 cup sugar
1/2 cup vinegar
1 tsp prepared mustard
1 tsp salt
1 medium onion
1 tsp celery seed
1 cup vegetable oil

Shredded cabbage

Blend in blender for 2 minutes. Combine with shredded cabbage and refrigerate for at least 1 hour. Dressing can be kept in refrigerator for at least 2 weeks.