Recipe: simple, sweet and tangy coleslaw – Use seasonal cabbage for this dish

I’m a coleslaw junkie. I’ve always opted for it over potato salad, and I love that sweet and tangy crunch a good version delivers. Whipping up homemade coleslaw dressing is ridiculously easy, and I make a point to prepare it frequently, experimenting with Asian, creamy and vinegary profiles.

Capitalizing on the last of the season’s fresh cabbage, here’s an easy coleslaw recipe that gets its tang from fragrant lime juice, and its hearty crunch from fresh, not bagged, cabbage, and from the addition of nuts and dried fruit. It also uses celery seed, an irreplaceable coleslaw ingredient that adds earthy, peppery sweetness.

10 cups chopped or thinly sliced fresh cabbage (about one small cabbage)
Ľ cup lime juice
Ľ cup olive oil
Ľ cup mayonnaise (reduce fat by using Greek yogurt)
2 tablespoons Creole mustard
2 tablespoons honey or sugar
1 tablespoon celery seed
1/3 cup roughly chopped unsalted peanuts, walnuts, almonds or cashews
Ľ cup dried cranberries, raisins or golden raisins

Place cabbage in a large bowl. In a small bowl, whisk lime juice, olive oil, mayonnaise, mustard, sugar and celery seed. Pour dressing over cabbage and toss until combined. Add nuts and dried fruit and toss gently. Serve on cabbage leaves.