• About ⅓ cup yellow mustard or Dijon mustard
  • 1 round tablespoon hot sauce, such as Frank's RedHot
  • ⅓ cup superfine sugar or white sugar
  • ⅓ cup white or cider vinegar
  • ⅓ cup neutral oil, such as safflower, vegetable or canola
  • 1 teaspoon celery seed
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 small red or white onion, finely chopped or grated
  • 1 carrot, finely chopped or grated
  • 1 small white/green cabbage, cut into 6 wedges, cored and very thinly sliced or shredded (about 1 pound once cored)
Serves: 4

In a large glass mixing bowl, whisk up mustard, hot sauce and sugar, then whisk in vinegar, then oil and seasonings. Add onions and their juice, carrot, and cabbage, then toss and chill.