50 ml mayonnaise 1/4 cup
50 ml olive oil 1/4 cup
50 ml lime juice 1/4 cup
25 ml apple cider vinegar 2 tbsp
25 ml dijon mustard 2 tbsp
25 ml fresh dill, chopped 2 tbsp
15 ml sugar 1 tbsp
2 small serrano peppers, minced
1 garlic clove, minced
5 ml celery seeds 1 tsp
2 L green cabbage, shredded 8 cup
500 ml carrots, shredded 2 cup
Combine first 10 ingredients mixing well.
In a large bowl; toss cabbage and carrots together. Add dressing and mix well. Season with salt and pepper. Refrigerate 4 hours before serving.
Serves 6