Makes 5 cups

A food processor with a shredding blade will help prep the cabbage and carrots in record time—otherwise, a sharp chef's knife will do the job just fine. This recipe is meant to be made a day or two in advance, so If you're making this to serve the same day, I suggest doubling the amount of celery seed for maximum flavor.

1/4 teaspoon celery seed

1 tablespoon apple cider vinegar

1 tablespoon canola oil

2 teaspoons mayonnaise

1 teaspoon agave nectar

4 cups shredded cabbage (about 1/2 a head)

1 cup shredded carrots

Salt and freshly ground pepper, to taste

Add celery seed, vinegar, oil, mayonnaise and agave nectar to a deep bowl; whisk until combined. Add cabbage and carrots and toss to coat well. Season with salt and pepper. Store in the refrigerator in a tightly covered container overnight or up to three days.