1 medium cabbage (finely shredded)

1 cup sweet onion (minced)

1/2 cup granulated sugar

Vinegar Sauce:

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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Prepare the cabbage and onion: Finely shred the cabbage and place it in a large bowl. Mince the sweet onion and add it to the cabbage. Set aside.
Make the vinegar sauce: In a small saucepan, combine the apple cider vinegar, vegetable oil, sugar, yellow mustard, celery seed, kosher salt, and black pepper. Bring to a simmer over medium heat, stirring occasionally until the sugar and salt are dissolved and the mixture is heated through.
Combine the cabbage and sauce: Pour the hot vinegar sauce over the shredded cabbage and onions. Stir well to combine and ensure the cabbage is evenly coated in the dressing.
Let it sit: Allow the salad to sit at room temperature for at least 30 minutes to allow the flavors to meld together. The salad can also be refrigerated for up to 2-3 hours before serving, which helps the cabbage soften and absorb more of the dressing.
Serve: Give the salad one final stir before serving. Garnish with additional fresh herbs or extra onions, if desired, and enjoy!

This salad can be made ahead of time and is even better after sitting for a few hours or overnight to let the flavors meld together.

For a spicier kick, add red pepper flakes or diced chili peppers to the dressing.

If you want to add more vegetables, try adding grated carrots, bell peppers, or even cucumbers for extra texture and color.