Haitian Coleslaw

I attended a cookout for work last week and forgot to post this, what, with the whirlwind to get ready for the Paris trip. This is another quick one to throw together and it tastes great. If you have to bring a side dish to a barbecue, this one is virtually no hassle and it tastes great. Nice spicy kick to it, as well.

¼ cup mayonnaise
¼ cup olive oil
¼ cup fresh lime juice
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
1 tablespoon sugar
2 small serrano chilies, seeded, minced (about 2 1/2 teaspoons)
1 garlic clove, minced
1 teaspoon celery seeds
2 cups carrots, shredded
8 cups cabbage, shredded

Whisk mayonnaise, olive oil, lime juice, apple cider vinegar, mustard, chopped dill, sugar, chilies, garlic and celery seeds in medium bowl to blend.

Toss cabbage and carrots in large bowl with enough dressing to coat. Season to taste with salt and pepper.

(Coleslaw can be prepared ahead. Let stand at room temperature up to 1 hour or cover and refrigerate up to 4 hours.) Serve cold or at room temperature.