Makes 10 servings. Difficulty
1/2 head of green cabbage 1/2 head of red cabbage 5 carrots, peeled and grated 1 cup mayonnaise 2 teaspoons gf dijon mustard 1 teaspoon sugar 1 Tablespoon cider vinegar 1 teaspoon celery seeds 1/2 teaspoon celery salt Salt and freshly ground black pepper
Using a food processor fitted with the slicing blade, process the cabbage through the machine resulting in sliced cabbage. Change the blade to the grater and process the carrots. Transfer the cabbage and carrots to a large bowl.
Meanwhile, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, and celery salt. Adjust seasonings to taste with salt and freshly ground black pepper. Pour the dressing over the cabbage mixture and toss to combine and thoroughly coat the coleslaw. Serve cold or at room temperature.