Coleslaw With Remoulade Dressing

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Bon Appetit


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1 2-pound green cabbage, quartered, cored, very thinly sliced (10 to 11 cups)

4 large carrots, peeled, shredded

2 teaspoons coarse kosher salt, divided, plus more for seasoning

2/3 cup mayonnaise

1/3 cup Creole mustard

3 large green onions, chopped

3 tablespoons chopped fresh parsley

1 small celery stalk, chopped

2 tablespoons fresh lemon juice

1/2 teaspoon sugar

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