Coleslaw
Ingredients
| 1 | head of cabbage |
| 6 | medium carrots |
| 1 | teaspoon kosher salt |
| 1 | cup Hellman's mayonnaise |
| 1/3 | cup granulated sugar |
| 2 | tablespoons cider vinegar |
| 1 | tablespoon French Dijon mustard |
Directions
- Remove outer leaves from the head of cabbage. Cut head in half, top-to-bottom through the core. Cut the core out of each half. Thinly slice cabbage and place in a large bowl.
- Shred carrots into long strings using Cuisinart shredding blade or a box grater. Add to bowl.
- Sprinkle cabbage and carrots with salt and toss to combine.
- Combine mayonnaise, sugar, vinegar and mustard in a separate bowl and stir until sugar is completely dissolved.
- Add the dressing to the large bowl and toss coleslaw until it is thoroughly coated.
- Refridgerate overnight, tossing once or twice. Coleslaw will juice and reduce. Move into smaller containers for storage and serving.
Season with Old Bay Seasoning when serving.
