INGREDIENTS
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6 cups shaved green cabbage
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1 medium peeled and shredded carrot
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1 cup mayonnaise
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3 Tablespoons cider vinegar
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1 teaspoon celery salt
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1/4 teaspoon white pepper
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1/4 teaspoon Colman’s powdered mustard
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1/2 teaspoon poppy seeds
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2 Tablespoons white sugar
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1 Tablespoon extra virgin olive oil