Speedy Apple Coleslaw

• Dressing
• 3 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon prepared sweet/honey mustard (or Dijon with a little sweetening)
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried and ground rosemary
• 1/4 teaspoon crushed brown or yellow mustard seeds
• 1/2 teaspoon brown sugar, honey, or maple syrup
• 1 pinch kosher salt
• ground black pepper to taste (4 grinds for me)
• Salad Mix
• 1 medium-large apple, cored and diced but not peeled (see note about variety below)
• 1 large carrot (about 1 cup once cut)
• 1 large celery stalk (about 3/4 cup once cut)
• 1/4 head Savoy cabbage (about 3 cups once cut)
• a few shavings of red cabbage for contrast

1. With a large spoon, combine dressing ingredients in a large bowl.
2. Shave the salad mix ingredients (except for the apple) directly into the bowl on top of the dressing with a mandoline (set to 1/8in). For appearance, I like to waffle cut some of the carrot slices and finely julienne the rest of the carrot. If you don't want to mess with a mandoline, cut the ingredients as desired with a knife or food processor.
3. Honeycrisp and Granny Smith apples are great choices for the explosive crunch and fresh sweetness or tartness but really any variety should work. Cut the apple from the core, dice coarsely, and place it into a small bowl. Sprinkle the apple pieces with a little salt, pour on some cold water, agitate the mixture, then drain using your hands (this step prevents the apple from unsightly browning). Add the drained apple to the bowl full of salad mix.
4. Either toss the salad and serve immediately or cover and refrigerate for later (toss just before serving).

dressing, mayonnaise, apple cider vinegar, honey, thyme, ground rosemary, brown, brown sugar, kosher salt, ground black pepper, salad mix, apple, carrot, celery stalk, savoy cabbage, contrast

Taken from food52.com/recipes/77881-speedy-apple-coleslaw (may not work)