Oil and Vinegar Coleslaw

I got a request for a mayonaise-free coleslaw the other day. (BTW, Maria, I told you it had poppy seeds, but I misremembered. It was celery seeds. Although I can't see why you couldn't use poppy seeds if you want. . . .)

Celery Seed Dressing

1/2 cup sugar
1 tsp dry mustard
1/2 to 1 tsp salt
1 to 2 tsp celery seed
1 tbsp grated onion (or 1 tsp dried onion flakes)
1 cup oil
1/2 cup cider vinegar

Put the sugar, salt, mustard, celery seed, onion, and half the oil and vinegar in a blender. Blend until the seeds are uniformly distributed. Slowly add the rest of the oil, and then the vinegar, blending thoroughly.

Notes:
Pour as much as you like over shredded cabbage and carrots. Use the kind in the bag; I do.

This makes a lot of dressing. Save the rest in the refrigerator.

You can make this with an egg beater or hand mixer, but the blender is better. Just shaking it up in a jar doesn't distribute the sugar as well, and it separates faster.

SOY-FREE CONSIDERATIONS:
Do not use generic "vegetable oil"; use canola or another identified one-ingredient oil like safflower or "light" olive oil.