1/4cupunsweetened rice vinegar or apple cider vinegar
3tablespoonssugar or maple syrup
2tablespoonsdijon mustard
1teaspoonwhole celery seeds or 1/4 teaspoon ground celery seed
2teaspoonsfreshly ground black pepperor more to taste
Instructions
In the bowl of a salad spinner or other large bowl, toss the cabbage and carrots with sugar and salt.
Let sit for 5-10 minutes, then rinse under cold water and drain. The salad spinner basket is the perfect tool for this, but a large bowl and colander will work just fine.
In the meantime, make the dressing by whisking all of the ingredients together in a small bowl.
Spin the cabbage/carrot mixture dry using a salad spinner, or spread out over a sheet pan lined with kitchen towels and pat dry.
Toss with the dressing, and season with additional pepper to taste.
Keeps well in the fridge for 3-4 days, but it won’t last that long.
Serve as a topping for carrot dogs or as a side at your next potluck.
Notes
*To make the dressing without savory cashew cream on hand, blend 3/4 cup raw cashews, 1 teaspoon unseasoned rice vinegar, 1/4 teaspoon salt, and 1/3 cup of water along with the remaining dressing ingredients. Puree until smooth and then proceed with the recipe. Adapted from Serious Eats