Tangy Coleslaw | Emerils.com

Ingredients

• ½ medium green cabbage, cored and thinly shredded (about 3 cups)
• ½ medium red cabbage, cored and thinly shredded (about 3 cups)
• ½ red onion, halved and thinly sliced
• 2 tablespoons plus ½ teaspoon kosher salt
• 4 tablespoons cider vinegar
• 3 tablespoons sugar
• 2 tablespoons Creole mustard, or other whole-grain spicy mustard
• ¼ teaspoon celery seeds
• ¼ teaspoon freshly ground black pepper
• 1/3 cup vegetable oil
• 4 green onions, minced