This lightly-dressed cole slaw is a snap to make, and is perfect for picnics, BBQs, or a supper at home. Make the salad ahead & it keeps for days refrigerated. What are you waiting for?
Cut the cabbages into very thin slices. Then cut the long, thin, matchstick-shaped slices in half to make cabbage shreds. The total should be about 4 heaping cups.
Cut the other vegetables into matchstick-sized pieces. If desired, grate the carrots, instead of cutting them. Toss all the vegetables together in a large bowl.
Mix the mayonnaise, sugar, celery seed and mustard in a small bowl. (See note below.) Pour the dressing over the vegetables and mix. Sprinkle salt and pepper lightly over the salad and toss again. Refrigerate covered for an hour and taste again, adding more salt and pepper if desired.
Sometimes I add a tablespoon of apple cider vinegar to the dressing. In that event, I typically go with the smaller amount of mustard, as the vinegar gives the cole slaw plenty of tang.