This version of cole slaw from Northern Liberties’ Honey’s became an instant favorite. They updated the iconic side with colorful, snappy veggies, a dose of herbs for a from-the-garden taste, and an appropriate, not-pooling-on-the-plate amount of mayo
Makes about 10 cups; serves 10 to 12
¾ c. mayonnaise
¼ c. Dijon mustard
1 Tbsp. plus 1 tsp. apple-cider vinegar
2 Tbsp. buttermilk
¼ c. light brown sugar
1 Tbsp. kosher salt
½ Tbsp. black pepper
¾ tsp. cayenne pepper
½ head red cabbage, shredded
½ head green cabbage, shredded
1 red bell pepper, finely diced
1 carrot, peeled and shredded
¼ c. parsley, minced
In a large bowl, combine the mayonnaise, mustard, cider vinegar and buttermilk. Mix in sugar, salt, black pepper and cayenne pepper. Toss the mixture with vegetables to coat. Can be stored in the refrigerator for up to a week.
See Honey’s house-made mayo recipe at phillymag.com.
Honey’s chefs prefer red peppers for color and taste. If you don’t like them, just leave them out.
Honey’s uses Dijon mustard for its spice. Any brand will do
The restaurant shreds cabbage on a slicer, but try it with a chef’s knife at home. It’s better than the bagged stuff, and more affordable.