Ingredients: 3/4 cup granulated sugar 1/4 cup Dijon-style mustard 1 head, medium green cabbage, with tough leaves removed, cored, and shredded 2 medium carrots, peeled and grated 1 green bell pepper, cored, seeded, and finely diced 2 tablespoon onion, grated 2 cups mayonnaise 1/4 cup cider vinegar 2 tablespoon celery seeds 1 tsp salt 1/8 tsp white pepper

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In a large bowl, place the vegetables. Set aside. In another bowl, combine the remaining ingredients. Add to the vegetables and toss well. Cover the coleslaw and refrigerate for 3 to 4 hours before serving for the flavors to meld.