Name: Chopped Honey-Mustard Slaw
Yield: Makes 8 servings
Ingredients: 1 2-pound head of green cabbage, quartered, cored, thinly sliced lengthwise, then chopped crosswise (about 16 cups); 1 tablespoon coarse 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

Prep tip:

When Tom Douglas makes the chopped slaw, he likes to salt the cabbage and let it sit in a colander to drain overnight before using it. Draining prevents the cabbage juices from diluting the dressing, so the slaw stays creamy, even when chilled overnight.

Recipe notes

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