4 c. shredded cabbage
2 med. carrots, grated
1/3 c. diced green pepper
1/3 c. diced onion
1 tbsp. sugar
1/2 c. white wine vinegar
1 tbsp. Dijon mustard
1 tsp. paprika
1 tsp. mustard seeds
1/2 tsp. celery seeds
1/2 tsp. coarsely ground black pepper
1/4 tsp. garlic powder

Combine cabbage, carrots, green pepper and onion. Sprinkle with sugar. Combine remaining ingredients for dressing. Pour over slaw mixture and toss lightly. Cover and refrigerate 8 to 1 hours, tossing occasionally. If desired, drain before serving. Yield: 10 servings (1/2 cup each).