¼ cup mayonnaise, plus 2 tablespoons
¼ cup sour cream
1 tablespoon raw honey
1 tablespoon apple cider vinegar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
3 cups shredded green cabbage (about ½ head cabbage)
2 tart apples, cored and cut into matchsticks
1 large carrot, peeled and shredded
1 Belgian endive, cored and cut crosswise into ½-inch thick slices
½ cup very thinly sliced sweet yellow onion (like a Vidalia, Walla Walla or Spanish)
¼ cup minced fresh Italian parsley
1 head of radicchio, cored and leaves removed whole
In a bowl, combine the mayonnaise, sour cream, honey, vinegar, salt, and pepper, and whisk well. Set aside. In a large bowl, combine green cabbage, apples, carrot, endive, onion and parsley. Toss with the dressing until evenly coated. Place in the refrigerator, covered, to chill slightly before serving.
Spoon into radicchio leaves for individual portions. Serve alongside your favorite grilled meat. Serves 6 to 8.
— Adapted from: beeraw.com/honey-recipes