Crisp Clear Coleslaw from A Week in the Kitchen by Karen Dudley

Ingredients

• 1 large carrot, peeled and grated
• 1 stalk celery, finely sliced
• 3 tbsp organic white sugar
• ½ cup white vinegar
• ½ white cabbage, very finely shredded
• 1 small red onion, diced
• ¼ cup vegetable oil
• 1½ tsp salt
• 1½ tsp dry mustard
• black pepper to taste