1 large head green cabbage, cored and finely chopped (about 10 cups)
4 carrots, finely grated
In a very large bowl, whisk the mustard with the sugar. Gradually whisk in the vinegar, vegetable oil, hot sauce and celery seeds. Season with salt and pepper; the dressing should be highly seasoned. Add the cabbage and carrots to the dressing and toss thoroughly.