Instructions: Place the green pepper, cabbage, watercress and olives in a large bowl. Cover and chill. In a jar, combine mustard, celery seeds, sugar, oil, vinegar, pimiento and salt and pepper to taste. Cover. Before serving, shake the jar and pour the dressing over the vegetables. Toss until combined.

Note: Napa cabbage
is may be available at Asian markets, or you can substitute regular green cabbage. For crunchy coleslaw, cut the cabbage in half and soak it in salted ice water for about 1 hour; drain well. Chill the cabbage and cut it into thin strips.

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