Tangy Honey Coleslaw

Coleslaw probably isn’t the most exciting thing to blog about, but I really like coleslaw! And I like this recipe because it has a little sweetness from honey and a nice tang from apple cider vinegar…and those two ingredients are really good for you, too! If you’re short on time, you can use a pre-shredded 16-oz. package of coleslaw mix instead of shredding your own cabbage.

INGREDIENTS:

In large bowl, combine the cabbage, onion, green pepper, and carrot (you can also shred all of these ingredients in a food processor). NOTE: If you’re using a pre?shredded package of coleslaw mix, you’ll still need to add the chopped onion and green pepper, and you’ll probably want to add a small, instead of large, grated carrot to the mixture, since the mix will already have some shredded carrot in it.

In small bowl, combine the apple cider vinegar, honey, salt, pepper, and celery seed (do not add the mayonnaise yet); mix together, and pour over cabbage mixture in large bowl. Toss to coat the cabbage mixture with the vinegar?honey dressing. Refrigerate 1/2 hour to 1 hour, and then stir the mayonnaise into the coleslaw. Then it’s ready to serve! If you need to wait a little longer before you’ll be eating it, just add the mayonnaise to the slaw right before you serve it. This recipe makes about 10 servings.