1 small cabbage (about 1 1/2 pounds)
1 large carrot
1 (16-ounce) jar coleslaw dressing
1/2 cup dill pickle juice
1/2 teaspoon celery seeds
Process cabbage and carrot in a food processor until grated. Stir together dressing, pickle juice, and celery seeds in a large bowl; add cabbage and carrot, and toss. Chill at least 1 hour.
Note: We used Hidden Valley Cole Slaw Dressing.