I've made this slaw for years and never once measured a thing, just eyeballing, adding more of what I need, and tasting along the way, so forgive me but it's really hard to write up. I suggest you print this out and make notes of the quantities you end up using, because this slaw is all about personal taste and preference. Otherwise, you'll come back to it midsummer and say, "Hmmm... whatever did Ah do last time?" Serves 4 as a topping, 3 as a side dish.
3 c Savoy cabbage, shredded on a box grater or thinly sliced and then cross-diced (my preference)
1/2 c carrot, grated on a box grater
3 pinches (about 1/4 tsp) celery seed
1/3 - 1/2 c GARD or Paleo mayonnaise
1 TB + 2 tsp or more apple cider vinegar
2 tsp raw honey (room temp is fine; the acid from the vinegar breaks it down quickly)
5 shakes original Tabasco sauce
5 pinches kosher salt
6-8 grinds black pepper
Sweet (mild) paprika
Put the cabbage, celery seed and carrot in a large mixing bowl and use your hands to lightly toss and combine. Add the mayo, starting with 1/3 c and stir with a fork to mix it all in. Continue to add 1 TB mayo at a time until it's to your liking; this is not a mayo-heavy slaw: there should be just enough to hold the salad together, and for its sweet creaminess to offset the vinegar and Tabasco.
Start with 1 TB and 1 tsp apple cider vinegar in the slaw. Add the 2 tsp raw honey, mix well, then taste to see if you want to add the 2nd tsp of vinegar. You probably will want even more if you're used to a vinegar-based slaw. Add the Tabasco, salt & pepper, mix well, taste and adjust seasonings. Sprinkle the paprika over the top, cover with plastic wrap and chill for at least 30 minutes, preferably longer, to allow the flavors to develop and marry. This is even better the next day.
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