Pre-shredded bags of cabbage are a lifesaver when it comes to easing your prep work, but they only last so long. Here's how ...

2 cups shredded purple cabbage; 1 cup shredded carrots; Instructions: In a large bowl, whisk together the mayonnaise, honey, cider vinegar, celery seeds, ½ teaspoon salt and ¼ teaspoon black pepper.

It's not mandatory to salt the cabbage but it does change the texture of the final slaw. Salting the shredded cabbage for 15 to 20 minutes will draw out excess liquid to prevent a soggy coleslaw.