1 large head green cabbage, cored and finely chopped (about 10 cups)
4 carrots, finely grated
How to Make It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.