Haitian Coleslaw

Ingredients

 * 1/4 C	mayonnaise
 * 1/4 C	olive oil
 * 1/4 C	fresh lime juice
 * 2 T	apple cider vinegar
 * 2 T	Dijon mustard
 * 2 T	chopped fresh dill
 * 1 T	sugar
 * 2	small serrano chilies, seeded, minced (about 2 1/2 teaspoons)
 * 1	garlic clove, minced
 * 1 t	celery seeds
 * 8 C (packed)	shredded cabbage (about 1 1/4 pounds)
 * 2 C (packed)	shredded carrots (about 2 large)

Directions

 * 1) Whisk mayonnaise, olive oil, lime juice, apple cider vinegar, mustard, chopped dill, sugar, chilies, garlic and celery seeds in medium bowl to blend.
 * 2) Toss cabbage and carrots in large bowl with enough dressing to coat.
 * 3) 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.)
 * 4) Serve cold or at room temperature.