Rainbow Coleslaw

From Chow Bella

1/2 medium head green cabbage

1/4 medium head red cabbage

6 large radishes

2 medium carrots

2 green onions, sliced

3/4 cups homemade or good-quality mayonnaise

2 tbsp apple cider vinegar

1 tsp dried dill

1/2 tsp yellow mustard seeds

1/2 tsp celery seeds

salt and pepper, to taste

1. Shred the cabbages with a thin slicer blade for a chunky texture, or use the shredder blade for a finer texture. Add them to a large bowl, and with your hands, massage the cabbage until it starts to release a little water; set aside.

2. Shred the radishes and carrots and add them to the cabbage.

3. Toss the shredded vegetables with the remaining ingredients. For best results, refrigerate for at least 1 hour before serving.