Shred the cabbage or slice it using a sharp knife.

Take a bowl and add the sliced shredded Cabbage into this bowl.

Bring the white sugar and sprinkle this white sugar on the shredded cabbage lying in the bowl.

Mix the sugar in the cabbage and once it leaves water in the bowl, drain this excess water and keep the drained cabbage aside.

Take another medium-sized saucepan and pour vinegar into it. Add half a tablespoon of sugar to this vinegar. Sprinkle the table salt and add a tablespoon of poppy seeds into it.

Add a tablespoon of Dijon mustard at the end. Cook until boiled and then keep the heat lower.

Pour vegetable oil into the pan mixture and then simmer for some time. Then you have to turn off the heat and let the mixture cool for some time.

Now that the dressing is ready, pour it over the cabbage in the bowl and stir to combine.

Put the coleslaw in the refrigerator before serving so that it will be perfectly settled to serve.

Serve after sprinkling some more yummy toppings at the top.