Prepare the dressing by mixing the vinegar, 1/2 teaspoon of Dijon mustard, sugar, salt, and pepper. Whisk with a balloon whisk until the ingredients are well combined. Slowly add the olive oil while whisking to incorporate completely.
Quarter the cabbage and remove the core from each quarter. Cut the cabbage into very thin strips.
Place the cabbage strips in a large bowl and add the dressing, the remaining mustard, salt, and pepper. Mix well. Cover and chill for about 8 hours.
Peel the carrots and grate them with a box grater. Add them to the cabbage, and finally add the mayonnaise. Mix all the ingredients well. Cover and refrigerate for one hour. Adjust salt and pepper before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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