MEMPHIS-STYLE COLESLAW
Regi Dean's Recipes 08/22/99
Salads
Nita
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Bell Peper, cored, seeded & fi	1
Cabbage Head, cored & shredded	Med. size
Carrots, peeled & shreaded 	2
Celery Seeds	2 TBS.
Cider Vinegar	1/4 cup
Dijon-style Mustard	1/4 cup
Granulated Sugar	3/4 cup
Grated Onion	2 TBS.
Mayonnaise	2 cups
Salt	1 tsp.
White Pepper	1/8 tsp.
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Place the cabbage, carrots green pepper and onion into a large bowl.  
Set aside.

In another bowl, mix together all of the remaining ingredients.  Pour 
over the vegetables and toss well to combine.

Cover the coleslaw and refrigerate for 3 to 4 hrs. before serving for the 
flavors to meld.