Preparation:
Mix mayo, sugar, vinegar, and celery seed in a bowl. Set aside. Chop the cabbage into small pieces (I use the coarse cheese shredder attachment on my Kitchenaid mixer). Grate (or finely shred) the carrot and mix with the cabbage. Add the mayo mixture and mix well with a large spoon. Cover and refrigerate for 4 or more hours. |
