I absolutely love the flavors of the spicy Dijon mustard combined with the tang of the cider vinegar and buttermilk, and the sweetness of the brown sugar and the secret ingredient-celery salt. When you make my pulled-pork barbecue (see the entree section), be sure to make this coleslaw and serve them together on a bun.

1/2 cup mayonnaise
1 1/2 tablespoons Dijon mustard
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons buttermilk
1/2 teaspoon celery salt
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 cups finely shredded green cabbage (about 1/2 head)
4 cups finely shredded purple cabbage (about 1/2 head)
2 large carrots, grated

Whisk together the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery salt, salt, and pepper in a large bowl. Add the cabbages and carrots and toss to combine. Cover and chill until serving time.

YIELD: 6 SERVINGS
PREP TIME: 15 MINUTES