Sunday Suppers Cole Slaw

This comes from a now closed restaurant in Los Angeles, but the cookbook remains. Served with traditional BBQ sides, it stands out. 1/2 cup red wine vinegar 2 teaspoons honey 1/2 small head red cabbage, about 1 pound, cored and thinly sliced 1/2 small head green cabbage, about 1 pound, cored and thinly sliced 1/2 red onion, thinly sliced 1 carrot, peeled and grated 1/2 cup mayonnaise, preferably homemade A healthy pinch cayenne pepper 2 tablespoons minced chives 1/4 cup chopped flat-leaf parsley Kosher salt and freshly ground black pepper In a small saucepan, reduce the vinegar by half over medium heat. Cool 5 minutes, and then stir in the honey until it dissolves. Combine the cabbages, onion, and carrot in a large bowl. Pour the vinegar-honey mixture over the vegetables, and toss well to combine. Season with salt and pepper, and let sit 15 minutes, tossing occasionally. Add the mayonnaise, cayenne, and herbs, and toss well. Taste for balance and seasoning.