1 medium cabbage, finely shredded

1 cup sweet onion, minced

1/2 cup granulated sugar

3/4 cup apple cider vinegar

3/4 cup vegetable oil

2 tablespoons granulated sugar

1 teaspoon yellow mustard

1 teaspoon celery seed

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

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In a large mixing bowl, combine shredded cabbage, minced onion, and 1/2 cup sugar. Toss well and set aside.
In a separate bowl, whisk together apple cider vinegar, vegetable oil, 2 tablespoons sugar, yellow mustard, celery seed, salt, and pepper until fully combined.
Pour the vinegar dressing over the cabbage mixture and toss thoroughly to coat evenly.
Cover and refrigerate for at least 1–2 hours (or overnight) to allow flavors to meld and cabbage to soften slightly.
Before serving, give the salad a final toss and adjust seasoning if necessary.

Add grated carrots for extra color and sweetness.

Include sliced bell peppers or radishes for crunch and variety.

Use white wine vinegar instead of apple cider vinegar for a milder tang.

Sprinkle fresh dill or parsley over the top for additional freshness.

Adjust sugar for desired sweetness.