recipe: walgrove manor cole slaw

I started from this epicurious recipe
Then I customized it to:

• 1/2 cup distilled white vinegar
• 3 tablespoons sugar
• 1/4 cup vegetable oil
• 1 tablespoon dry mustard
• 1/2 teaspoon caraway seeds
• 1 large onion, chopped fine
• 1/4 cup raisins
• 1/2 medium cabbage (about 1 pounds), thinly sliced
• 1 cup baby carrots, thinly sliced
• 1/4 cup parsley

Combine vinegar, sugar, oil, mustard and caraway seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool a bit.

Combine onion and raisins in large bowl. Add dressing; toss to coat. Add cabbage, carrots and parsley, toss again. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)

Notes:
I didn't wait the 2 hours, but I bet it'll taste even better then.
[It DID!]
The mustard gives it a nice tang!
Intended to use parsley but somehow I bought cilantro instead. Didn't use.