I have made coleslaw twice in the past few weeks, so I thought you might like to see the recipe. The first time I made it with green cabbage with a little bit of red cabbage for color (and because there was some in the refrigerator). The second time I made the whole recipe with red cabbage and it was exceptionally attractive. Both versions were delicious. Great summer food. Cole slaw is not particularly complicated to make, and the homemade version is always worth it.

Ingredients

1/2 cup mayonnaise
2 Tbsp. apple cider vinegar
1 tsp. honey
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. celery seed
1/2 head cabbage (green and/or red), cored
1 small yellow onion, peeled
1 large carrot (or 2 med), washed and peeled

Directions

1. Combine the mayonnaise, vinegar, honey, salt, pepper, and celery seed in a large bowl and mix well. (Pro tip: warm the honey in a bowl of hot water for 10 minutes before you get started, and it will combine with the rest of the ingredients more readily).

2. Use a peeler to make as many carrot peels as you can until you reach the core of the carrot, which can be discarded or composted. 

3. Slice the cabbage and onion as thinly as you can with a sharp knife. 

4. Add the onion, cabbage, and carrot strips to the dressing. Mix very well, mashing the cabbage a bit as you go.

5. Place the cole slaw in the refrigerator to rest for at least two hours or more, and then mix again before serving.  

Make it the day before if you like — the flavors will blend and the vegetables will absorb the flavors of the dressing.