Creamy Crunchy Coleslaw

Yield:  Serves 4



1 medium-sized green cabbage

½ – red bell pepper

1 medium-sized carrot – grated

½ medium sweet yellow onion – finely chopped


1 ¼ cups good mayonnaise, I prefer Hellmann’s

¼ cup cider vinegar

1/3 cup sugar

½ teaspoon celery salt

Salt and freshly ground pepper to taste


Wash and cut the cabbage and bell peppers into long strips.  Place them in a medium-sized bowl.  Add finely chopped onion and grated carrots.  Set aside.  To make the dressing, add all ingredients into a mixing bowl and stir until well combined.  To make coleslaw, pour dressing over slaw mixture and mix well.  Cover and refrigerate for at least 1 hour before serving to ensure that the flavors meld together.