Ingredients
1/4 cup white-wine vinegar
3 tablespoons safflower oil
1/4 teaspoon celery seeds
1 teaspoon grainy mustard
1 teaspoon coarse salt
1/2 small head green cabbage, finely shredded (3 cups)
1 medium carrot, coarsely grated
Preparation
Whisk vinegar, oil, celery seeds, mustard, and salt in a medium bowl. Add cabbage and carrot, and stir to combine.
Let stand at room temperature for 1 hour before using.
