Step 1: Sea salt, freshly ground black pepper (lots) and celery seed (about 1/2 teaspoon).
Step 2: Make the dressing. Place the mayonnaise, horseradish, mustard, and poppy seeds in a large serving bowl and whisk to mix.
Step 3: Shred the cabbage and carrot in a food processor fitted with a slicing disk or thinly slice by hand. Stir into the dressing.
Step 4: Add salt, pepper (lots of pepper), and celery seed (about 1/2 teaspoon) to taste: the slaw should be highly seasoned.
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Steven Raichlen’s Project Smoke is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2017 Barbacoa, Inc.