Source - Yields 6 cups (consider increasing by 1/2 for 12 people)
To make ahead, allow the dressing mixture to cool before tossing it with the shredded carrots and sliced cabbage. Combined with a cool dressing and stored in an airtight container in the refrigerator, this Carolina slaw should last three to five days.
Ingredients
1/2 head thinly sliced cabbage (about 1 lb.)
1 cup grated carrot
1/2 cup apple cider vinegar
1/4 cup sugar
1/4 cup vegetable oil
2 Tbsp. Dijon mustard
2 tsp. dry mustard
1 tsp. celery seeds
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 cup grated carrot
1/2 cup apple cider vinegar
1/4 cup sugar
1/4 cup vegetable oil
2 Tbsp. Dijon mustard
2 tsp. dry mustard
1 tsp. celery seeds
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Method
Make coleslaw dressing:
Place cabbage and carrot in a bowl. Whisk together vinegar, sugar, vegetable oil, Dijon mustard, dry mustard, celery seeds, kosher salt, and freshly ground black pepper in a saucepan until sugar dissolves.
Bring to a boil over medium-high heat.
Combine cabbage and dressing:
Pour over cabbage mixture; toss to coat. Serve immediately.
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