Combine the sugar and vinegar in a small saucepan and heat, stirring occasionally, until the sugar has dissolved. Set aside to cool completely.
Assemble all the vegetables, the celery seeds, and the mustard seeds in a large nonreactive mixing bowl, and pour the cooled sugar-vinegar mixture over all. Toss well to combine, cover with plastic wrap, and refrigerate overnight.
When ready to serve, season the coleslaw with salt, freshly ground black pepper, and Essence, to taste. Toss thoroughly to combine.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.