Makes: about 1/2 cup | Time: 10 minutes 1. Finely chop the pickle into very small pieces. 2. Roughly chop the capers. 3. Wash the green onion. Finely chop. 4. In a bowl, add mayonnaise. Add chopped pickle, capers, and green onion. Mix well. 5. Add salt and black pepper to taste. Stir until fully combined. 6. Let the sauce sit for 10–15 minutes to develop flavor. TIPS: - Chop everything finely for the best texture. - Add a few drops of lemon juice if you want a brighter taste. - Keep refrigerated and use within 2–3 days. SERVING IDEAS: - Perfect with fish, seafood, fries, or sandwiches.

   1. In a large bowl, combine the shredded green cabbage, grated carrot, and shredded red cabbage (if using). 2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth and well combined. 3. Pour the dressing over the shredded vegetables. Toss well to ensure that all the vegetables are evenly coated with the dressing. 4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld together. 5. Serve: Give the coleslaw a final toss before serving. Adjust seasoning with additional salt and pepper if needed.