Cook fusilli or elbow spaghetti according to package directions until al dente.

Drain the pasta well to remove excess water.

Cool the cooked pasta completely. You can rinse it with cold water to speed up the cooling process, then drain well again.

In a large bowl, combine the shredded cabbage, sliced onions, and shredded carrot.

In a separate bowl, whisk together the sugar, dry mustard, celery seed, additional sugar, and salt.

Add the apple cider vinegar and salad oil to the dressing mixture and whisk until well combined.

Pour the dressing over the cabbage mixture and toss to coat evenly.

Add the cooled pasta to the cabbage and dressing mixture and toss gently to combine.

Refrigerate the slaw for at least 30 minutes to allow the flavors to meld together. This is best when chilled.

Serve cold and enjoy!