Vegetable Coleslaw (Barefoot Contessa) Ina Garten

• 1 lb white cabbage (1/2 small head)
• 3/4 lb red cabbage (1/2 small head)
• 5 carrots
• 2 cups mayonnaise (I recommend Hellman's with a squeeze of lemon)
• 1/4 cup Dijon mustard
• 1 tablespoon sugar
• 2 tablespoons cider vinegar
• 1/2 - 1 teaspoon celery salt, to taste
• 2 teaspoons celery seeds
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

1. Shred the cabbages.
2. Grate the carrots.
3. Combine cabbages and carrots.
4. In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, and celery salt, celery seeds, salt and pepper.
5. Pour enough of the dressing over the vegetables to moisten them.
6. Chill. Serve cold or at room temperature.

white cabbage, red cabbage, carrots, mayonnaise, mustard, sugar, cider vinegar, celery salt, celery seeds, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/vegetable-coleslaw-barefoot-contessa-ina-garten-205700 (may not work)