Coleslaw (Green and Red with Carrots)

This traditional coleslaw recipe is the answer to your question, "What can I make that's crunchy and a little creamy but has enough vinegary pizzaz to keep things light and bright?" This is precisely the colourful and cooling side your hot chicken dinner needs. It's packed with shaved and julienned cabbage and carrots and dressed in the holy coleslaw triumvirate: apple cider vinegar, honey, and mayonnaise (though you can substitute with tangier Greek yogurt or sour cream if you prefer).

1 cup mayonnaise
1½ Tbsp. apple cider vinegar
1 Tbsp. pure honey
¾ tsp. celery seeds
1 tsp. kosher salt
½ tsp. black pepper, freshly ground
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

Whisk mayonnaise, vinegar, honey, celery seeds, 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.

Makes 8 servings.

Make Ahead: Coleslaw can be made 8 hours ahead. Keep chilled.