- For the Dressing:
- 1/3 cup mayonnaise
- 1/3 cup yellow mustard
- 1/3 cup cider vinegar
- 1/3 cup sugar
- 2 tablespoons hot sauce, preferably Texas Pete
- 1 teaspoon celery seeds
- For the Slaw Mix:
- 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
- 1 large carrot, peeled and grated on the large holes of a box grater
- 2/3 cup sugar
- 1/3 cup kosher salt
For the Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, hot sauce, and celery seeds in small bowl.
For the Slaw: Combine cabbage and carrot in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.