Makes a lot!
For the coleslaw:
1/2 small head green cabbage, shredded
1/2 small head purple cabbage, shredded
2 medium carrots, peeled and shredded
1/4 cup white wine vinegar
1/4 cup sugar
1 Tbsp canola oil
1 tsp Dijon mustard
1/2 tsp celery seeds
1/4 tsp ground pepper
1/4 tsp salt
For the Coleslaw:
Toss cabbage and carrots together in a large bowl.
Stir vinegar, sugar, canola oil, Dijon, celery seeds, salt and pepper together in a small saucepan over medium heat until sugar is dissolved. Remove from heat and cool slightly. Pour dressing over cabbage mixture and toss. Refrigerate for at least 1 hour before serving.