Marinated Coleslaw

This recipe serves:  6

1 head of cabbage, finely shredded
1 large onion, finely sliced
1 cup white wine vinegar
1/4 cup canola oil
3/4 cup sugar
2 teaspoons salt
1 tablespoon dry mustard
1 tablespoon celery seeds
2 cups chicken broth, low-sodium
1. Layer the cabbage with the onions in a non-reactive container by placing one third of the cabbage in the container, then half of the onions, another third of the cabbage, the remaining onions and finally the remaining cabbage.

2. Bring the remaining ingredients to a boil and pour them over the cabbage mixture. Do not mix. Marinate for 6 to 8 hours or overnight in the refrigerator.

3. Toss the marinated cabbage mixture as if it were a salad. Serve chilled.

Serving Size: about 1/2 cup

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