Festival Coleslaw

By Hklbrries

Ingredients

• Dressing:
• 1 cup vegetable oil
• 2 tbsp sugar
• 1/3 cup cider vinegar
• 1 tbsp whole-grain mustard
• 1 tbsp celery seeds
• 1 tbsp prepared white horseradish
• 1 tsp salt
• 1/4 tsp white or black pepper
• Slaw:
• 2 heads green cabbage, about 3 pounds each
• 1 head red cabbage, about 3 pounds
• 1 red onion, sliced thin
• 6 carrots, peeled and shredded
• 3 large red bell peppers, seeded and cut into thin strips
• 3 large green bell peppers, seeded and cut into thin strips
• 1/2 cup chopped fresh dill
• 1/4 cup chopped parsley

Preparation

Step 1

Dressing: Prepare dressing by combining all ingredients in a blender and blending well, about 30 seconds. Refrigerate, covered, at least 1 hour or up to 4 days.

Slaw: Prepare slaw by cutting cabbage into quarters. Remove cores and shred quarters as fine as possible across the width. Toss with onions, carrots, peppers, dill and parsley in a large bowl. Cover and refrigerate until ready to use, up to 24 hours. Add dressing to slaw mix 5 minutes before serving. Toss well.