Tasty Cole Slaw

Those farmer's market cabbages are cheap and this is an easy chop-and-dump recipe that will keep for many days in the fridge. All measurements are approximate.

Dry ingredients:
Green and/or red cabbage
3 carrots
Red onion

Carefully cut chunks off green and/or red cabbage about the size of two fists, immerse in water, and rinse well. Farmer’s market cabbages may pick up some sand. Chop cabbages into bite-sized, 1/8 inch strips. Put into large bowl.

I always cut more than I need and save several handfuls out of the bowl, to make sure the ratio of wet-to-dry ingredients is correct. Cole slaw swimming in sauce is gross. You want to be able to taste the cabbage. Extra prepared cabbage can be thrown into soups or stir fries.

Finely shred three carrots. You can scrub them clean with a potato brush, or just remove a strip of the outer layer with a potato peeler. I use a potato peeler to shred the carrots and discard the cores. Put into the large bowl.

Mince a handful of red onion and combine all in the bowl.

Wet ingredients:
In a separate mixing bowl, whisk together the following.

1/2 cup light canola mayonnaise
1/4 cup quality Greek yogurt
2 Tbsp. Dijon mustard
2 Tbsp. honey (or agave)
2 tsp. celery seed (Don’t leave this out — it’s amazing how a little celery seed adds to this dish.)
1/2 tsp. salt
pepper

Fold the combined wet ingredients into the dry a bit at a time, to the wetness you prefer.

Refrigerate for a couple of hours to combine the flavors.