Ingredients

Instructions

1. 1

   Place the shredded cabbage, grated carrots, and sliced red onion in a large, heat-proof mixing bowl.

2. 2

   In a small saucepan, combine the apple cider vinegar, sugar, vegetable oil, celery seeds, dry mustard, salt, and black pepper.

3. 3

   Place the saucepan over medium heat and bring the mixture to a boil, whisking constantly until the sugar has completely dissolved.

4. 4

   Pour the hot dressing immediately over the prepared vegetables.

5. 5

   Toss the salad thoroughly using tongs to ensure all vegetables are evenly coated with the dressing.

6. 6

   Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to meld and the vegetables to pickle slightly.

7. 7

   Toss again right before serving.