1/2 Small Head White Cabbage
1/2 Small Head Red Cabbage
5 Carrots
2 Cups Mayonnaise
1/4 cup Dijon Mustard
1 tbsp. Sugar
2 tbsp. Cider Vinegar
2 tsp. Celery Seed
1 tsp. Celery Salt
1/2 tsp. Salt
1/2 tsp. Pepper

Slice vegetables by hand or with thickest blade on food processor. Process in batches and mix all vegetables together in a bowl.

Whisk together the mayonnaise, mustard, sugar, vinegar, celery seed, salts and pepper. Pour enough of the dressing over the vegetables to moisten them.

Serve cold or at room temperature.

Serves 8-10.