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Arkansas Slaw With Apples and Celery

Makes 8 servings

DRESSING

• 1/2 cup mayonnaise
• 3 tablespoons cider vinegar, or more to taste
• 3 tablespoons sugar
• 1 teaspoon celery salt, or more to taste
• 1 teaspoon black pepper

SLAW

• 1 small or 1/2 large head green cabbage, cored and cut into 1-inch pieces (about 11/2 pounds)
• 1 small onion, quartered
• 1 Red Delicious apple, peeled, cored and cut into 1-inch pieces
• 2 ribs celery, cut into 1-inch pieces

To make the dressing: Combine the mayonnaise, cider vinegar, sugar, celery salt and pepper in a large, non-reactive mixing bowl and whisk until the sugar and salt dissolve.

To make the slaw: Finely chop the cabbage, onion, apple and celery in a food processor by pulsing the motor (this is a chopped, not sliced or shredded, slaw). Work in batches so as not to overcrowd the processor bowl.

Add the chopped cabbage, onion, apple and celery to the dressing, and toss to mix. Taste for seasoning, adding more cider vinegar and/or celery salt as necessary.

Let the slaw stand at room temperature for at least 10 minutes before serving. The slaw can be refrigerated, covered, for several days.

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