2 cups shredded cabbage
1/4 cup plain mayo
1/4 teaspoon Watkins onion powder
1/4 teaspoon Watkins dry mustard
Dash of Watkins Pure Ground Pepper
3 tbsp vinegar
1/2 teaspoon celery salt
2 tbsp white sugar (optional)
Mix well and refrigerate at least 1 hour. I like to skimp on mayo and add more if needed when ready to serve since we enjoy dryer coleslaw.