Coleslaw with Remoulade Dressing

• 1 2-pound green cabbage, quartered, cored, very thinly sliced (10 to 11 cups)
• 4 large carrots, peeled, shredded
• 2 teaspoons coarse kosher salt, divided, plus more for seasoning
• 2/3 cup mayonnaise
• 1/3 cup Creole mustard
• 3 large green onions, chopped
• 3 tablespoons chopped fresh parsley
• 1 small celery stalk, chopped
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon sugar

1. Place cabbage in large colander; place carrots in medium colander.
2. Toss cabbage with 1 1/2 teaspoons coarse salt.
3. Toss carrots with 1/2 teaspoon coarse salt.
4. Let stand 1 hour, tossing occasionally.
5. Drain both vegetables; transfer to large bowl.
6. Whisk mayonnaise and all remaining ingredients in medium bowl.
7. Season dressing to taste with coarse salt and pepper.
8. Drain any liquid from vegetables; toss with enough dressing to coat.

green cabbage, carrots, coarse kosher salt, mayonnaise, creole mustard, green onions, parsley, celery stalk, lemon juice, sugar

Taken from www.epicurious.com/recipes/food/views/coleslaw-with-remoulade-dressing-352611 (may not work)