Southern Style Coleslaw
One medium head of cabbage, cored and chopped (about 6 cups)
3 carrots, shredded
1 cup mayonnaise
2 tablespoons dijon mustard
2 tablespoons apple cider vinegar
3 tablespoons sugar
3/4 teaspoon kosher salt
1 teaspoon onion powder or 1 tablespoon finely grated onion
2 teaspoons celery seeds
In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds.
Add the shredded cabbage & carrots and toss until well coated. Refrigerate for an hour before serving and up to 2 days. Toss again right before serving.
This coleslaw can be made in advance. However, it will release more liquid the longer it is stored in the refrigerator. You'll want to drain off some of the excess liquid prior to tossing again and serving.