1 head	green cabbage, shredded
2	carrots, grated
1	red onion, julienned
2	scallions, chopped
1	jalapeño pepper, sliced thinly
[DRESSING]
1½ cups (312 grams)	mayonnaise
¼ cup	Dijon mustard
1 tablespoon	cider vinegar
2 tablespoons	lemon juice
½ teaspoon	granulated sugar
½ teaspoon	celery seed
	kosher salt
	ground black pepper

1. Combine vegetables.
2. Mix dressing. Toss dressing with vegetables to moisten.
3. Season with salt and pepper.