Shelly's Recipe

MEMPHIS SYTLE COLE SLAW

Category: Slaws

1 medium heat green cabbage, cored and shredded
2 medium carrots, peeled and grated
1 green bell pepper, cored, seeded and finely chopped
2 tbsp grated onion
2 cups mayonnaise
3/4 cup sugar
1/4 cup Dijon mustard and cider vinegar
2 tbsp celery seeds
1 tsp salt
1/8 tsp white pepper

Place vegetables in a large bowl. Set aside. In another bowl, mix together remaining ingredients. Pour over vegetables and toss well to combine. Cover with slaw and refrigerate 3-4 hours before serving to combine flavors.