This is simple, quick and delish!
Ingredients for the slaw
1 pound green cabbage (about half a medium cabbage)
1 large carrot, peeled
1 small white onion
1/2 bell pepper, any color
Ingredients for the dressing
1 tablespoon white sugar
2 tablespoons brown sugar
1 teaspoon mustard powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery seeds (not celery salt)
2 tablespoons vegetable oil (corn oil or salad oil mix are good choices)
1/4 cup distilled white vinegar (not cider vinegar)
Optional additions. Add some jalapeno and/or 3 red or white radishes for a pinch of heat. Add a small jalapeño if you like a punch of heat.
In a large bowl whisk together the dressing ingredients and make sure all the lumps are whisked out.
Chop the cabbage and onions, grate the carrots, and add to the bowl with the dressing. Cover and chill for at least 1 hour to extract the flavors from the celery seeds and the vegetables. They will give up some water, so don't worry if the mix seems a bit dry and strong at first. Mix it up occasionally so the dressing doesn't pool at the bottom. You can now add more of the seasonings to your preference.
When you serve it, mix thoroughly and scoop from the bottom so the veggies have dressing on them.
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