4 c. cabbage, shredded
2 c. carrots, unpared & shredded
1/3 c. green peppers, diced
1/3 c. yellow onion, diced
1 tbsp. sugar
1 c. unsweetened orange juice
1/2 c. white wine vinegar
1 tbsp. Dijon mustard
1 tsp. paprika
1 tsp. mustard seed
1/2 tsp. celery seed
1/2 tsp. black pepper
1/4 tsp. garlic powder

Combine cabbage, carrots, green pepper and onion. Sprinkle with 1 tablespoon sugar. Combine remaining ingredients for dressing. Pour over coleslaw mixture and toss lightly. Cover and refrigerate overnight, tossing occasionally. Drain before serving if desired. Serves 10 (1/2 cup).