8 ounces white cabbage, shredded

8 ounces purple cabbage, shredded

1 carrot, peeled, shredded

1 cup mayonnaise or veganaise (See Below)

1 tsp dry mustard

2 Tbsp raw apple cider vinegar

1 tsp salt

2 ½ tsp raw honey

½ tsp celery salt

Put cabbage in a large bowl. Combine all other ingredients, then mix into cabbage, stirring to coat the cabbage. Refrigerate several hours or overnight before serving.

Notes:

I have substituted broccoli, more carrots, etc. for one or more parts of cabbage.

Also, to make

Veganaise:

1 package (12.3 oz) soft tofu, ½ tsp mustard powder, 1 Tbsp lemon juice, ½ Tbsp vinegar, 1 tsp sugar or honey in food processor or blender

Or to make mayonnaise:

1 egg and 1 egg yolk at room temperature, ½ tsp salt, 1 ½ Tbsp vinegar in blender for 30 seconds, then drizzle in slowly while running the blender up to ¾ cup oil over the course of about 2 minutes. It should be thick and creamy. Voila.

Shared by a CSA Member!