Cabbage is in season now. Here is a recipe for Classic Coleslaw from Hattie B’s restaurant featured in Bon appetit magazine. Pretty tasty!

Classic Coleslaw

8 Servings

1 cup mayonnaise

1 1/2 T apple cider vinegar

1 T honey

3/4 t celery seeds

1 t kosher salt

1/2 t 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

Whisk mayonnaise, vinegar, honey, celery 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.

Coleslaw can be made 8 hours ahead. Keep chilled.