A light and fresh coleslaw recipe full of crunchy cabbage, sweet carrots, tangy mustard, and celery seed. The perfect addition to a summer picnic or BBQ!
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Step 1: Chop Vegetables
Chop 3 heaping cups each of green and red cabbage using a food processor or with a knife.
Grate 1-2 large carrots using a box grater.
Step 2: Make the Dressing
For the dressing: Combine 1/2 cup mayo, 1/4 Dijon mustard, 2 Tbsp. ACV, 1 tsp. sugar, 2 1/2 tsp. celery seed, and a generous pinch of salt and pepper in a small bowl. Whisk together to completely combine.
Step 3: Mix Together
Add 1/4 of the vegetables to a large bowl along with 1/4 of the dressing. Toss to coat. Add another 1/4 of the vegetables and another 1/4 of the dressing. Toss to coat. Repeat until all the vegetables are completely coated.
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