Classic Coleslaw

salad side kid-friendly quick & easy spring summer cabbage bon appétit vegetarian pescatarian paleo dairy free wheat/gluten-free peanut free tree nut free soy free kosher small plates

N/A

8 servings

Source

Ingredients

1 cup mayonnaise

1 1/2 tablespoons apple cider vinegar

1 tablespoon honey

3/4 teaspoon celery seeds

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 medium green cabbage, very thinly sliced (about 4 cups)

1/2 medium red cabbage, very thinly sliced (about 4 cups)

2 medium carrots, peeled; julienned or grated

Method

Whisk mayonnaise, vinegar, honey, celery seeds, salt, and pepper in a large bowl to combine. Add green and red cabbage and carrots to dressing and toss to coat. Cover and chill until ready to serve.

Do ahead: Coleslaw can be made 8 hours ahead. Keep chilled.