Easy, Classic Coleslaw

• servings: 8 servings

Ingredients

1 cup mayonnaise

1½ Tbsp. apple cider vinegar or white vinegar

1 Tbsp. honey

¾ tsp. celery seeds

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

½ tsp. freshly ground black pepper

½ medium green cabbage, very thinly sliced (about 4 cups)

½ medium red cabbage, very thinly sliced (about 4 cups)

2 medium carrots, peeled; julienned or grated

Directions

Whisk 1 cup mayonnaise, 1½ Tbsp. apple cider vinegar or white vinegar, 1 Tbsp. honey, ¾ tsp. celery seeds, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper in a large bowl to combine.

Add ½ medium green cabbage, very thinly sliced, ½ medium red cabbage, very thinly sliced, and 2 medium carrots, peeled; julienned or grated to dressing and toss to coat. Cover and chill until ready to serve. Do Ahead: Coleslaw can be made 8 hours ahead. Keep chilled. Editor’s note: This recipe was first published in our June 2014 issue. Head this way for more of our best BBQ sides →