By popular demand, here is Betsy Groff's Coleslaw recipe:
1 lb. bagged shredded coleslaw mix
1/4 cup mayonnaise
1 Tablespoon mustard
3/4 teaspoon apple cider vinegar
1/3 cup sugar
1/2 teaspoon black pepper
1/8 teaspoon cayenne (optional)
Combine sauce ingredients in a small bowl. Toss with cabbage. Cover and chill for at least 1 hour before serving.
Once the coleslaw is mixed it only keeps for a couple of days in the refrigerator. I generally mix up a bigger batch of the sauce and keep it separate from the cabbage and use it as needed. The sauce will keep for several weeks in the refrigerator.