Classic Coleslaw

Name: Classic Coleslaw
Yield: 4 servings
Ingredients: 1 1 cup mayonnaise; 1 1 1/2 tablespoons apple cider vinegar; 1 1 tablespoon honey; 1 3/4 teaspoon celery seeds; 1 1 teaspoon kosher salt; 1 1/2 teaspoon freshly ground black pepper; 1 1/2 medium green cabbage, very thinly sliced (about 4 cups); 1 1/2 medium red cabbage, very thinly sliced (about 4 cups); 1 2 medium carrots; 1 peeled; julienned or grated

From the kitchen of Carly

Crisp cabbage and carrots in a creamy, tangy dressing balanced with just enough honey and celery seeds. Make it hours ahead so flavors deepen while everything stays cold and crunchy. The slaw that actually tastes better the next day.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup mayonnaise
11 1/2 tablespoons apple cider vinegar
11 tablespoon honey
13/4 teaspoon celery seeds
11 teaspoon kosher salt
11/2 teaspoon freshly ground black pepper
11/2 medium green cabbage, very thinly sliced (about 4 cups)
11/2 medium red cabbage, very thinly sliced (about 4 cups)
12 medium carrots
1peeled; julienned or grated

Instructions

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.