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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Bob Ross
Servings: 6
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 tablespoons grated onion
2 cups mayonnaise
¾ cup granulated sugar
¼ cup Dijon-style mustard
¼ cup cider vinegar
2 tablespoons celery seeds
1 teaspoon salt
⅛ teaspoon white pepper
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.