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Ingredients
  • ⅓ cup Dijon mustard
  • ⅓ cup sugar
  • ⅓ cup distilled white vinegar
  • ⅓ cup vegetable oil
  • 2 to 3 tablespoons hot sauce
  • 1 teaspoon celery seeds
  • Salt and freshly ground pepper
  • 1 large head green cabbage, cored and finely chopped (about 10 cups)
  • 4 carrots, finely grated
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