Coleslaw Supreme

This recipe was provided by Sue McMillan. She made it for us and received rave reviews. Thanks Sue.

Making the Coleslaw Dressing
	Dressing Ingredients
3/4	Cup of vegetable oil
1/2	Cup of chopped onion (see note below)
1/4	Cup of sugar
3	Tablespoons of cider vinegar
1/2	Teaspoon of poppy seed
1/2	Teaspoon of celery seed
1/2	Teaspoon of salt
	Hot pepper sauce to taste (I use one or two drops)
	Dressing Directions
	Mix oil, onion, sugar, vinegar, seeds, salt and hot pepper sauce in a blender until sugar is dissolved
	Immediately pour over cabbage, toss with raisins and almonds, serve.
	Refrigerate any excess dressing for later use.
Note 1:	If you plan to store your unused dressing for future use, DON'T add onions! If you do this, the dressing will just taste like onion after a day or two. What works better for me is to finely chop some green onions and add those to the slaw rather than the dressing, but actually the whole thing is good without onions, too.
Note 2:	This recipe makes more dressing than you'll usually use unless you're making a large batch. Store it in the fridge and it keeps for weeks.
Making the Coleslaw
	Coleslaw Ingredients
1/2	Head cabbage that is thinly sliced
1/2	Head red cabbage that is thinly sliced
1/2	Cup of golden raisins
1/3	Cup of toasted slivered almonds
Note:	You can also use a purchased bag of that pre-chopped cole slaw and then this becomes a very easy recipe you can throw together anytime, once you make a batch of dressing (be sure you mix it well before using it).
	Coleslaw Directions
	Mix all the ingredients in a bowl..
Note:	Also-- you don't have to use toasted almonds. You don't have to use golden raisins. Those are the original suggestions and are very good, but I have also substituted every other kind of nut including toasted pumpkin seeds (pepitas). I have used a mix of regular and golden raisins, just plain raisins, or dried currants. You can use whatever you have on hand, although toasted nuts are far better than raw ones-- that's true in just about any recipe.