CLASSIC COLESLAW

Classic Coleslaw image

Hattie B's version of this traditional fried chicken side tastes like coleslaw should: crunchy, a little creamy, and with enough vinegar to keep it bright. Best of all: It will help put out the fire.

Categories Salad Side Kid-Friendly Quick & Easy Spring Summer Cabbage Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield 8 servings

Number Of Ingredients 9

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Ingredients

1 cup mayonnaise
1 1/2 tablespoons apple cider vinegar
1 tablespoon honey
3/4 teaspoon celery seeds
1 teaspoon kosher salt
1/2 teaspoon 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

Steps:

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.

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