3/4 cup mayonnaise
3 tablespoons apple cider vinegar
1 1/2 tablespoons stone-ground mustard
1 1/2 tablespoons Sriracha
1 tablespoon sugar
1 1/2 teaspoons celery seeds
Kosher salt and freshly ground pepper
1/2 small green cabbage, shredded
1/2 small red cabbage, shredded
2 carrots, peeled and shredded (about 1 1/2 cups)
Whisk the mayonnaise with the vinegar, mustard, Sriracha, sugar and celery seeds in a medium bowl until smooth. Season with salt and pepper.
Photograph by Ryan Dausch
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