Coleslaw

3 cups shredded cabbage
1 cup shredded carrot
1/2 cup sliced cucumber
2 Tablespoons sliced green onion

1/4 cup vinegar
2 Tablespoons brown sugar
1 Tablespoon salad oil
1/2 teaspoon dry mustard
1/2 teaspoon salt

In a large bowl toss together the cabbage, carrot, cucumber and onion.

In a screw top jar combine vinegar, brown sugar, salad oil, dry mustard
and salt and shake well. Pour over combined vegetables. Toss to coat
vegetables. Cover and refrigerate for 3 to 24 hours. Toss before serving.


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