German Icebox Slaw

Toss the cabbage, onion, and carrot in a large bowl so the strands are evenly mixed.

Warm the vinegar, oil, sugar, dry mustard, celery seed, and salt just until the sugar dissolves.

Pour the hot dressing over the vegetables and turn them until lightly coated.

Cover and refrigerate for several hours so the cabbage softens while staying crisp.

Stir in dill, taste for seasoning, and serve cold with a little dressing spooned over the top.