Shelly's Recipe

* MEMPHIS MUSTARD SLAW*

Category: Slaws

For the dressing:
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

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

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. 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