Gravenstein Apple Cider Vinegar Coleslaw

1 medium head green cabbage, cored and very finely chopped
3 medium carrots, peeled and shredded or cut into small matchsticks
1 tablespoon local honey
1 tablespoon grainy mustard, such as Dijon
4 tablespoons Katz Gravenstein Apple Cider vinegar
4 tablespoons excellent quality extra virgin olive oil
1 tsp fine sea salt
1 tsp celery seed, or to taste
Optionally, use a blend of red and green cabbage. Onions, scallions, cilantro, kale, jicama, spicy peppers, and sliced bell peppers make excellent additions.

Prepare the carrots, cabbage and onions if using. Cut head of cabbage into quarter sections lengthwise, and and remove the stem. Using a chefs knife or mandolin, slice across the quarters as finely as possible to get thin shreds of cabbage. Tip: the food processor fine shredding blade is a quick way to shred carrots and slice slaw, if you happen to have this appliance. If you do not, or simply don't wish to use it for this application, a hand held juliene tool, similar to a peeler, is a quick way to make matchsticks from carrots and is easy to clean.
For the dressing, combine the honey, vinegar, salt, and mustard. Whisk to blend. Continue to whisk while drizzling in the oil in a fine stream. Dressing and chopped vegetables may be prepared ahead and stored separately for weekly food prep, or if you prefer a crispier slaw. Just remember to shake up the dressing to re-incorporate the oil before combining with the salad.
Drizzle dressing over slaw and mix to coat. Add celery seeds to taste and mix until distributed evenly throughout the slaw. Adjust seasoning with salt and pepper. I like to add an extra dash or two of cider vinegar to bring this flavor forward.
Serve immediately for a crispier slaw. Allow to sit 20 minutes up to a few hours for a juicier texture.
Serves 6-8. Enjoy with grilled meats such as burgers, salmon, pork chops, or chicken. Enjoy on its own as a crunchy, satisfying snack.