Haitian Coleslaw

 

1/4 cup mayonnaise

2 cups shredded carrots

1/4 cup olive oil

2 Tablespoons chopped fresh dill

1/4 cup fresh lime juice

1 Tablespoon sugar

2 Tablespoons apple cider vinegar

2 small Serrano chilies, seeded and minced

2 Tablespoons Dijon mustard

1 garlic clove, minced

1 teaspoon celery seeds

8 cups shredded cabbage

 

Whisk mayonnaise, olive oil, lime juice, apple cider vinegar, mustard, chopped dill, sugar, chilies, garlic and celery seeds in medium bowl to blend.  Toss cabbage and carrots in large bowl with enough dressings to coat.  Season to taste with salt and pepper.  Serve cold or a room temperature.