Summer Slaw

• 1 large head savoy cabbage, shredded
• 2 carrots, peeled and grated
• 2 stalks celery, finely sliced
• 4 scallions, finely sliced into rings
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 2 tablespoons honey
• 2 teaspoons good-quality white wine vinegar
• Salt and freshly ground black pepper
• 23 cup finely chopped pecans
• 1/2 cup dried cranberries

1. In a very large bowl, combine cabbage, carrots, celery and scallions.
2. Toss to mix.
3. In a small bowl, combine mayonnaise, buttermilk, honey and vinegar.
4. Whisk until smooth.
5. Pour over slaw, and toss until vegetables are well coated with dressing.
6. Season with salt and pepper to taste.
7. Add pecans and cranberries, and toss again until evenly distributed.
8. Cover, and refrigerate until serving.

head savoy cabbage, carrots, stalks celery, scallions, mayonnaise, buttermilk, honey, white wine vinegar, salt, pecans, cranberries

Taken from cooking.nytimes.com/recipes/8612 (may not work)