Ingredients

1 pound white cabbage (1/2 small head)
3/4 pound red cabbage (1/2 small head)
5 carrots
2 cups good mayonnaise
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
2 teaspoons celery seeds
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Instructions

Fit a food processor with the thickest
slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in
batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed
tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.

In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and
pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room
temperature.