Jazzy Slaw

• 1 green cabbage (about 2 pounds), cored and thinly shredded
• 2 medium-sized carrots, peeled and grated
• 1 green bell pepper, stemmed, seeded, halved and grated
• 1 tablespoon coarsely grated yellow onion
• 2 cups mayonnaise
• 1/2 cup sugar
• 1/4 cup Dijon mustard
• 1/4 cup cider vinegar
• 1 tablespoon celery seeds
• Salt to taste
• Freshly ground black pepper, to taste
• 2 tablespoons chopped flat-leaf parsley, for garnish

1. Toss the cabbage, carrots, bell pepper and onion in a large bowl.
2. In another bowl, combine the remaining ingredients except the parsley.
3. Fold into the vegetables.
4. Cover and refrigerate for at least 3 hours for the flavors to blend.
5. Serve at room temperature in a decorative bowl, sprinkled with the chopped parsley.

green cabbage, carrots, green bell pepper, onion, mayonnaise, sugar, dijon mustard, cider vinegar, celery seeds, salt, freshly ground black pepper, flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/jazzy-slaw-106739 (may not work)