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Prep time 15 minutes Makes Makes about 8 cups Serves 6 to 8 Nutritional Info Ingredients For the dressing: 1/3 cup apple cider vinegar 1 to 2 tablespoons honey 2 teaspoons Dijon or whole-grain mustard 1 teaspoon celery seeds 1/2 teaspoon kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed 1/4 cup extra-virgin olive oil For the slaw base: 6 cups finely shredded green or red cabbage (from about 1/2 medium cabbage), or a combination 1 tablespoon kosher salt (optional, if salting the cabbage) 2 medium carrots, peeled and grated on the large holes of a box grater (about 1 cup) 4 medium scallions, thinly sliced (about 2/3 cup) Instructions Optional: Salt the cabbage (not required, but it helps it stay crisp a little longer)

Salty fixings such as small capers, finely chopped anchovies or finely diced olives all make great add-ons in a vinaigrette

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And different people get different reactions