Classic Coleslaw

I enjoy a classic coleslaw when the weather starts to warm, but the dressing has to be just right. Not too sweet, not too tangy and it should be pleasantly creamy. The classic coleslaw dressing from Bon Appetit fits the bill and is simple to make. Paired with thinly sliced green or red cabbage and some shredded carrots--this is a recipe you can make again and again.

Classic Coleslaw

Serves 8

From Bon Appetit

1 cup mayonnaise

1 1/2 Tblsp cider vinegar

1 Tblsp honey

3/4 tsp celery seeds

1 tsp salt

1/2 tsp ground black pepper

4 cups thinly sliced green cabbage (about 1/2 of a medium cabbage)

4 cups thinly sliced red cabbage (about 1/2 of a medium cabbage)

2 carrots, shredded

In a large salad bowl combine the mayonnaise, vinegar, honey, celery seed, salt and pepper. Whisk until smooth and well combined. Add the cabbage and carrots and toss to coat well with dressing. Cover and chill until served. Can be made up to 8 hours ahead.