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Chopped Honey Mustard Slaw

Serves 8


16 cups chopped green cabbage
1 tablespoon kosher salt
3/4 cup mayonnaise
2 1/2 tablespoons honey
2 tablespoons Dijon mustard
1 1/2 teaspoons celery seeds
1 teaspoon grated lemon peel
1/2 teaspoon hot pepper sauce
Ground black pepper, to taste


  1. Place cabbage in large colander. Place colander over a large bowl. Sprinkle salt over cabbage and toss. Cover with plastic wrap and refrigerate overnight.
  2. Whisk together mayonnaise, honey, mustard, celery seeds, lemon peel and hot sauce in a mixing bowl.
  3. Discard liquid that has accumulated in the bottom of the bowl from cabbage. Remove colander from bowl and rinse the cabbage under cold water.
  4. Working in batches, squeeze out as much liquid as possible from cabbage. Transfer cabbage to the large bowl. Pour 3/4 cup dressing over and toss to coat. Cover and refrigerate for at least 1 hour. Season with pepper.
Season: Summer