Grandma's Coleslaw

This is great for summer picnics.

4-6 cups cabbage, shredded
1 large carrot, peeled and shredded
1 cup salad dressing
3 tablespoons red wine vinegar
3 tablespoons sugar
2 tablespoons olive oil
1 tablespoon minced onion
1 teaspoon celery seed

In food processor, shred cabbage and carrots then place in medium bowl. In glass measuring cup, stir together salad dressing, vinegar, sugar, oil, minced onion, and celery seed. Pour dressing over vegetables. Refrigerate for several hours or overnight. Serves 8-10
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