I just sort of happened upon this coleslaw recipe when I was making fried chicken one day, and everybody loved it. I usually make it with green cabbage, but red is fun, too. If you  slice everything on a mandolin slicer (watch your fingers!) it only takes a few minutes. And, if you get too much cabbage, you can always save some for fish tacos! 


For the coleslaw:
1 small head of cabbage, red or green, shredded
1/4 c finely sliced red onion
1 apple, finely sliced
1/2 c finely sliced carrots

For the dressing:
1/2 c mayonnaise
2 T honey
2 T red wine vinegar
1 t dijon mustard
salt and pepper, to taste


    Mix the cabbage, onion, apple, and carrots in a large bowl. In a small bowl, mix the dressing, and combine just before serving. Store any leftovers seperately, and they will keep better.  

    When I was out of red wine vinegar, I used white vinegar, and nobody complained.