Prep: 1. Thinly slice cabbages. 2. Grate carrots. (if you have a food processor this is the time to get it out with the slicing attachment!) Make: 1. In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, salt, and pepper. 2. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.
If you have celery salt on hand it is a great addition to this coleslaw! This salad keeps well for a couple days.