Curry Coleslaw

Directions

1. 1
   Trim the cabbage, removing and discarding any damaged parts, and shred it on a slicer or by cutting it into thin slices with a sharp knife.
2. 2
   (You should have 8 to 9 lightly packed cups of cabbage.)
3. 3
   Shred the carrots.
4. 4
   (You should have 1 1/2 lightly packed cups of carrots.)
5. 5
   In a bowl large enough to hold the finished coleslaw, mix together the mayonnaise, vinegar, sugar, salt, poppy seeds, Tabasco and curry powder.
6. 6
   Add the cabbage and carrots, and mix well.
7. 7
   Serve immediately, or cover and refrigerate.
8. 8
   The coleslaw will keep for up to one day.