Memphis Style Coleslaw

– 1 medium head of green cabbage, finely shredded (can also add some purple for color)
– 1 large carrot, grated
– 2 green onions, thinly sliced
– 1 cup mayonnaise
– 1/4 cup Dijon mustard
– 1/4 cup apple cider vinegar
– 1/3 cup granulated sugar
– 1 teaspoon celery seeds
– 1/2 teaspoon salt
– 1/2 teaspoon freshly ground black pepper
– Dash of hot sauce (optional)

1. In a large bowl, toss together the shredded cabbage, grated carrot, and sliced green onions.

2. In a separate medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, celery seeds, salt, and pepper until well blended and creamy.

3. Pour the dressing over the cabbage mixture and toss until all the ingredients are thoroughly coated. For a little extra kick, add a dash of hot sauce and mix well.

4. Cover the coleslaw and refrigerate for at least an hour before serving. This allows the flavors to meld together and the cabbage to soften slightly.

5. Give it a final stir, adjust seasoning if necessary, and serve chilled.