Coleslaw

5 cups shredded coleslaw mix (carrots, cabbage, onions, pepper – whatever you like)

1 cup mayonnaise

2 Tablespoons sugar

2 Tablespoons cider vinegar

2 teaspoons black pepper

1/2 teaspoon salt

1/4 teaspoon dry mustard

1/8 teaspoon celery seed

Whisk together the ingredients for dressing in a non reactive (non metal) bowl until sugar dissolves.  Toss with the slaw vegetables of choice.  Refrigerate for at least 4 hours.  Toss well before serving.