Coleslaw

• ¼ head green cabbage, cored
• 2 large carrots, coarsely grated
• 2 celery stalks, finely sliced
• 2 scallions, thinly sliced
• ½ cup mayonnaise
• 4 tsp whole milk
• 2 tbsp fresh lemon juice
• 2 tbsp chopped parsley
• 1 tbsp snipped chives
• Salt and freshly ground black pepper

Special Equipment:

• Grater, mandoline, or food processor with grater attachment

Prepare ahead

The coleslaw can be made a couple of hours in advance; and refrigerated in a covered container for up to 2 days.

1. Slice the cabbage as finely as possible. Transfer to a large bowl and add the carrots, celery, and scallions. Mix well.

2. In a small bowl, mix together the mayonnaise and milk, then the lemon juice, parsley, and chives. Pour over the vegetables and mix well. Season with salt and pepper. Cover and refrigerate for at least 2 hours. Serve chilled.