Sweet & Sour Cole Slaw 1 pound (about 1/2 medium head) Green Cabbage        shredded fine (about 6 cups) 1 large Carrot, peeled and grated 1/2 cup Sugar 2 tsps coarse Salt 1/4 tsp Celery seeds 6 Tbls Vegetable Oil 1/4 cup Vinegar (White OR Cider) 1/4 tsp ground Black Pepper 1. Toss Cabbage and Carrots        with Sugar, Salt, & Celery seeds               in colander set over medium bowl.        Let stand until cabbage wilts,               at least 1 hour and up to 4 hours. 2. Pour collected liquid out of bowl,        rinse bowl and dry. 3. Dump wilted vegetables from colander into bowl.        Add Oil, Vinegar & Black Pepper.        Toss well to coat vegetables. 4 .Cover and refrigerate until ready to serve.        (Can be refrigerated for up to 2 days.) VARIATION: Curried Coleslaw with Apples and Raisins        Follow recipe for Sweet-and-Sour Coleslaw,               adding the following during step #3:        1 teaspoon Curry Powder        1 medium Apple, peeled and cut into small dice        1/4 cup Black Raisins