This is Wyatt’s go-to coleslaw. It a really nice balanced-tangy, punchy, barely sweet dressing.

You only need 6 ingredients, that I bet you have at hand.

Wyatt’s Favorite Coleslaw

• 1/2 to 3/4 cup any kind of mayonnaise, vegan or even full fat yogurt work here.
• 2 tablespoons apple cider vinegar 
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup or honey, or more to taste-Wyatt said he uses powdered sugar sometimes to get the right consistency. You’ll have to ask him about that, I’ve never tried powdered sugar! I’ve used maple syrup or honey and it was just fine
• ¾ (or more!) teaspoon celery seeds
• Salt and lots of pepper to taste at the end
• optional any other vegetables you want to add like radishes, carrots, jalapenos, onions, turnips. Oh! Nuts and fruit like apples and dried fruit are really good too!

Shred some of your cabbage as thin as humanly possible and cut some of the cabbage in small bite size pieces, I like the contrast. You can use a food processor and make it all the same size of course, but I always just use a knife and cut different sizes. You’ll need at least 8 cups of shredded cabbage/vegetables for this much dressing.

In a bowl mix together the mayo, vinegar, mustard, maple syrup, celery seed and a little salt and pepper. Taste it before you add it to the cabbage and make sure it tastes balanced. It should be tangy and just a little sweet and you should barely taste the mustard and celery seeds. If you want to taste more of anything add it now. It’s easier to get it right before you add it to the cabbage. Grab a piece of cabbage and dip it in the dressing to see if you are happy with the sweet-tangy-creamy-punchy dressing goal.

Mix it all up when you are happy with the dressing and add any other vegetables if you want to now.

Serve it right away or keep it covered in the refrigerator for about a week. It will collapse a little and need to be mixed to refresh it but, honestly I like it as much if not more after a few days ‘marinating’ in the refrigerator.