Cabbage is in season now. Here is a recipe for Classic Coleslaw from Hattie B’s restaurant featured in Bon appetit magazine. Pretty tasty!
1 cup mayonnaise
1 1/2 T apple cider vinegar
1 T honey
3/4 t celery seeds
1 t kosher salt
1/2 t 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
Whisk mayonnaise, vinegar, honey, celery 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.
Coleslaw can be made 8 hours ahead. Keep chilled.