• 1/4 cup Dijon mustard
  • 1/4 cup mayonnaise
  • 1/4 cup sugar
  • 1/4 cup distilled white vinegar
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon freshly ground black pepper, or more to taste
  • Salt


  • 1 small or 1/2 large head green cabbage (about 1-1/2 pounds), finely shredded
  • 1/2 red bell pepper, finely diced

  1. Make the dressing: Place the mustard, mayonnaise, and sugar in a large nonreactive mixing bowl and whisk until smooth. Whisk in the vinegar, celery seed, and black pepper.
  2. Stir in the cabbage and bell pepper. Taste for seasoning, adding salt and pepper as necessary. Refrigerate until serving time. The slaw can be made up to 1 day ahead

Makes 5 to 6 cups of Slaw

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