Simple Creamy Coleslaw
6 cups shredded cabbage (from about 1/2 head), a mix of red and green, if desired
2 cups julienned carrots (from about 4 medium carrots)
2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
Coarse salt and freshly ground pepper
In a bowl toss together cabbage, carrots, mayonnaise, mustard, and vinegar. Season with salt and pepper. Refrigerate until ready to serve, up to 1 day.