This easy coleslaw is tangy and a little sweet. An easy, simple side dish that everyone loves with ribs, chicken and pulled pork. Perfect for summer picnicing.
Grate the green cabbage with a box grater, food processor (grater or slicer attachment) or slice thinly with a sharp chefs knife. Transfer to a large bowl.
Add the grated carrots and red cabbage and toss to blend. (Note: red cabbage can bleed its color into the dressing turning it more purple. If you want to keep it looking more green, toss in the red cabbage just before serving)
In a small bowl, mix together the mayonnaise, red wine vinegar, sugar, kosher salt & celery seed. Whisk until smooth.
Pour the dressing over the cabbage and gently toss. Refrigerate for 1-2 hours for flavors to marry. Best served on the same day its made so that the cabbage and carrots maintain their crunch.