1/4 c. apple-cider vinegar
1/4 c. sugar
1 tbsp. finely chopped onion
1/2 tsp. salt
1/2 tsp. Dijon-style mustard
1/4 tsp. garlic salt
1/4 tsp. pepper
1/2 c. vegetable oil
2 tsp. poppy seeds
1 lb. red cabbage, finely shredded
1 lb. green cabbage, finely shredded
1 lg. carrot, shredded
2 tbsp. finely chopped green onion
1 tsp. celery seeds

Prepare dressing: Combine vinegar, sugar, red onion, salt, mustard, garlic salt, pepper, and oil in blender or food processor. Whirl. Stir in poppy seeds. Reserve.

Prepare slaw: Combine red cabbage, green cabbage, carrot, and green onion in large bowl; toss to combine. Pour on reserved dressing; toss to coat. Cover and refrigerate. Sprinkle with celery seeds.