Mustard Slaw

• 1 medium head green cabbage, cored
• 1/2 small red onion, peeled
• 2 carrots, peeled
• 1/2 cup apple-cider vinegar
• 1/4 cup sugar
• 1/4 cup whole-grain mustard
• 1 teaspoon celery seed
• 1/4 teaspoon cayenne pepper
• 1/4 cup canola oil
• Kosher salt and freshly ground black pepper, to taste

1. Grate the cabbage, onion, and carrots using the grater attachment on your food processor.
2. (If doing by hand, slice the cabbage thinly with a knife, and grate the onion and carrot using the large holes on a box grater.)
3. Toss together in a large bowl.
4. Whisk together the apple-cider vinegar, sugar, mustard, celery seed, and cayenne pepper in another bowl.
5. Slowly whisk in the oil.
6. Season the dressing with salt and freshly ground black pepper.
7. Pour the dressing over the vegetables and toss well.
8. Taste for seasoning, and add more salt and pepper if needed.
9. Cover with plastic wrap, and chill in the fridge for 2 hours before serving.

head green cabbage, red onion, carrots, applecider vinegar, sugar, wholegrain mustard, celery, cayenne pepper, canola oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/mustard-slaw-384022 (may not work)