I have made coleslaw twice in the past two weeks, so I think it’s time to share it with you!  The first time I made it with green cabbage and added in a little bit of red cabbage for color (and because I had some to use up).  The second time I made the whole recipe with red cabbage and it was very pretty.  Both times it came out equally delicious.

Combine all of these in a large bowl and mix well:
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 teaspoon honey
1/2 teaspoon each salt and pepper
1/4 teaspoon celery seed

Then slice very thinly:
1/2 head cabbage
1 small onion

Now make carrot peels with a peeler.

Add the onion, cabbage, and thin carrot strips to the dressing.  Mix very, very well, mashing the cabbage a bit as you mix.  Then let the cole slaw rest in the refrigerator for at least a couple of hours, and mix again before serving.  You can make it the day before if you want.
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