TRICOLOR COLESLAW

TRICOLOR COLESLAW


For The Dressing:
3 Tbsp. cider vinegar
1 Tbsp. sugar
2 cups mayonnaise
¼ tsp. salt
¼ tsp. pepper
3 Tbsp. finely chopped fresh parsley

For The Salad:
½ small head red cabbage, shredded (about 3 cups)
1 small head green cabbage (about 5 cups)
2 carrots, peeled and shredded (about 1 cup)

For The Dressing:
In a large serving bowl, stir together the vinegar, sugar, salt, pepper and parsley until well blended.

For The Salad:
Add the shredded red cabbage, shredded green cabbage, and shredded carrot to the dressing and, using tongs, toss to coat all the vegetables evenly.

Cover with plastic wrap and chill for at least 2 hours or up to 8 hours before serving.

Yield: 8 servings.