box grater, food processor with shredder disc or sharp knife & cutting board
1/2green cabbageabout 6 cups, grated
1large carrotgrated (about 1/3-1/2 cup
1/2cupred cabbagegrated, optional
3tablespoonsred wine vinegaror apple cider vinegar
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.