One 2 1/2-pound head of green cabbage-quartered, cored and shredded (12 cups)
2 carrots, coarsely shredded
How to Make It
In a very large bowl, whisk the mayonnaise with the vinegar, mustard and celery seeds and season with salt and pepper. Add the cabbage and carrots and toss to coat thoroughly. Refrigerate until slightly chilled, about 30 minutes. Toss the coleslaw again and serve.
The coleslaw can be refrigerated for up to 2 days.
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.