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Ingredients
  • 6 cups shredded cabbage (from about ½ head), a mix of red and green, if desired
  • 2 cups julienned carrots (from about 4 medium carrots)
  • ⅔ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white-wine vinegar
  • Coarse salt and freshly ground pepper
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