Ingredients
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1 lb white cabbage (1/2 small head)
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3/4 lb red cabbage (1/2 small head)
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5 carrots
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2 cups mayonnaise (I recommend Hellman's with a squeeze of lemon)
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1/4 cup Dijon mustard
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1 tablespoon sugar
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2 tablespoons cider vinegar
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1/2-1 teaspoon celery salt, to taste
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1/2 teaspoon kosher salt
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1/2 teaspoon fresh ground black pepper
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2 teaspoons celery seeds
Instructions
- Shred the cabbages.
- Grate the carrots.
- Combine cabbages and carrots.
- In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, and celery salt, celery seeds, salt and pepper.
- Pour enough of the dressing over the vegetables to moisten them.
- Chill. Serve cold or at room temperature.