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
- In a very large bowl, combine cabbage, carrots, celery and scallions.
- Toss to mix.
- In a small bowl, combine mayonnaise, buttermilk, honey and vinegar.
- Whisk until smooth.
- Pour over slaw, and toss until vegetables are well coated with dressing.
- Season with salt and pepper to taste.
- Add pecans and cranberries, and toss again until evenly distributed.
- 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)