- 3 tablespoons apple cider vinegar
- 3 tablespoons canola oil
- 3 tablespoons white sugar
- 1/4 teaspoon dry mustard
- 1/4 teaspoon poppy seeds
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon hot pepper sauce (optional)
- 4 cups shredded green cabbage
- 2 carrots, shredded
- Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
- Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.