Combine sugar, salt, celery seed, dill weed, black pepper and vinegar in a small bowl. Gradually whisk in oil.
Pour coleslaw mix into a large bowl and toss with just enough Sweet Dill Dressing until coated. Chill for at least 30 minutes before serving. Refrigerate remaining dressing for up to 2 weeks. Use leftover dressing for green salads; whisk just before using.