Corky's Memphis-Style Coleslaw

I got this out of a newspaper several years ago and have used it many times for family get-to-gethers. Don't leave anything out!

• Ready In: 0 mins
• Yields: 1 batch

Ingredients

• 1  head green cabbage, cored and shredded (I used packaged cabbage such as angel-hair if I am short on time)
• 2  medium-size carrots, peeled and grated
• 1  green bell pepper, cored, seeded and finely diced
• 2  tablespoons onions, grated
• 2  cups prepared mayonnaise
• 3⁄4 cup granulated sugar
• 1⁄4 cup dijon-style mustard
• 1⁄4 cup cider vinegar
• 2  tablespoons celery seeds
• 1  teaspoon salt
• 1⁄8 teaspoon white pepper

Directions

1. Place cabbage, carrots, green pepper and onion into a large bowl. Set aside.
2. In another bowl, mix together all of the remaining ingredients.
3. Pour over the vegetables and toss well to combine. Cover the coleslaw and refrigerate for 3 to 4 hours for the flavors to meld.
4. Stir again before serving.
5. NOTE: When I use packaged cabbage, I use 2 packages and chop it a little finer with a chopping blade.