Coleslaw with pickles

Ingredients:

• 0.5 cups honey
• 0.5 tbsp. rice vinegar
• 2 tablespoons mayonnaise
• 1 tbsp hot mustard
• 1 cup extra-virgin olive oil
• 1 head (900 g) white cabbage, shredded (about 12 cups)
• 1 small red onion, thinly sliced
• 1 cup Chinese celery or celery leaves, coarsely chopped
• Any pickled cucumbers, sliced, plus brine, optional

Preparation:

1. Combine honey, vinegar, mayonnaise, and mustard in a small bowl. Gradually drizzle in the oil, whisking until emulsified. Season generously with salt and pepper. Alternatively, combine the honey, vinegar, mayonnaise, and mustard in a glass jar with a lid, cover, and shake well. Add the oil and shake well again.
2. Combine the cabbage, red onion, celery leaves, and pickles in a large bowl. Pour the dressing over the vegetables and toss well. Taste and season with salt and pepper. For extra flavor, add a little of the pickle juice. Refrigerate until ready to serve.