Easy, Classic Coleslaw

Name: Easy, Classic Coleslaw
Yield: 8 Servings
Ingredients: 1 cup mayonnaise; 1½ Tbsp. apple cider vinegar or white vinegar; 1 Tbsp. honey; ¾ tsp. celery seeds; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; ½ tsp. freshly ground black pepper; ½ medium green cabbage, very thinly sliced (about 4 cups); ½ medium red cabbage, very thinly sliced (about 4 cups); 2 medium carrots, peeled; julienned or grated

Hattie B's, Nashville8 ServingsSource

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Ingredients

1 cup mayonnaise

1½ Tbsp. apple cider vinegar or white vinegar

1 Tbsp. honey

¾ tsp. celery seeds

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

½ tsp. freshly ground black pepper

½ medium green cabbage, very thinly sliced (about 4 cups)

½ medium red cabbage, very thinly sliced (about 4 cups)

2 medium carrots, peeled; julienned or grated

Method

Whisk 1 cup mayonnaise, 1½ Tbsp. apple cider vinegar or white vinegar, 1 Tbsp. honey, ¾ tsp. celery seeds, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper in a large bowl to combine.

Add ½ medium green cabbage, very thinly sliced, ½ medium red cabbage, very thinly sliced, and 2 medium carrots, peeled; julienned or grated to dressing and toss to coat. Cover and chill until ready to serve. Do Ahead: Coleslaw can be made 8 hours ahead. Keep chilled.