2 1/2 to 3 Tbsp. Dijon mustard
1 Tbsp. superfine sugar
1 1/2 tsp. dry mustard
Coarse kosher salt
1/2 tsp. cayenne pepper
1/4 tsp. freshly ground white pepper
1/4 tsp. freshly ground black pepper
1 2/3 cup mayonnaise
2 1/2 pounds green cabbage – quartered, cored and shredded
4 medium carrots, cut into 3 in. lengths and shredded

In a medium bowl, whisk the Dijon mustard, sugar, dry mustard, 1 tsp.
coarse salt, the cayenne and other peppers. Whisk in the mayonnaise. (The
dressing can be refrigerated, covered for up to 2 days.)
One to 2 hours before serving, toss the cabbage and carrots together in a
large bowl. Add the dressing and mix thoroughly. Cover and refrigerate the
slaw until ready to serve, stirring once or twice. Season with coarse salt
and toss once again.