The original recipe did not have shredded carrots in it.

1 medium head cabbage, cored and shredded
1 medium onion, finely chopped
1 cup white sugar (I use less)
1 cup vinegar (I use rice vinegar - it's less harsh)
1 teaspoon salt
1 teaspoon celery seed (I use less)
1 teaspoon prepared mustard
3/4 cup vegetable oil

In a large bowl, toss together the cabbage, onion, and 1 cup sugar.

In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes.

Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.

This keeps very well in the fridge.