Ingredients
1/3 cup Dijon mustard
1/3 cup sugar
1/3 cup distilled white vinegar
1/3 cup vegetable oil
2 to 3 tablespoons hot sauce 1 teaspoon celery seeds
Salt and freshly ground pepper
1 large head green cabbage, cored and finely chopped (about 10 cups)
4 carrots, finely grated
Preparation
1.In a very large bowl, whisk the mustard with the sugar. Gradually whisk in the vinegar, vegetable oil, hot sauce and celery seeds. Season with salt and pepper; the dressing should be highly seasoned. Add the cabbage and carrots to the dressing and toss thoroughly.
