Ingredients:

  • 1/2 cup (115g) mayonnaise
  • 2 tbsp (25g) granulated sugar
  • 1 tbsp (15g) Dijon mustard
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tsp (5ml) fresh lemon juice
  • 1/2 tsp (3g) celery seed
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) ground black pepper
  • 6 cups shredded cabbage and carrot mix

Instructions:

  1. Combine the mayonnaise, sugar, and Dijon mustard in a medium mixing bowl. Whisk vigorously until the sugar crystals have mostly dissolved and the mixture is smooth.
  2. Slowly drizzle in the apple cider vinegar and lemon juice while continuing to whisk. Stir in the celery seed, salt, and black pepper.
  3. Toss the dressing with 6 cups of shredded cabbage and carrot mix. Fold gently with a rubber spatula until every shred is evenly coated.
  4. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.