Coleslaw

By ChefDoone

Ingredients

• Dressing
• 1 cup mayonnaise
• 2 tablespoons mayonnaise
• 6 tablespoons cider vinegar
• 1 tablespoon lemon juice
• 2 tablespoons granulated sugar -- to taste (2 to 3)
• sea salt -- to taste
• white pepper -- to taste
• Salad
• 1 medium green cabbage -- shredded
• 4 medium carrots -- peeled and shredded
• 1 bunch radishes -- shredded
• 1 small Granny Smith apple -- peeled, cored, and shredded
• 3 tablespoons finely chopped fresh Italian parsley
• 1 tablespoon finely chopped fresh dill
• 2 tablespoons finely chopped red onion
• 2 tablespoons finely chopped fresh Italian parsley

Details

Servings 8

Preparation

Step 1

To make the dressing, combine all the ingredients in small non-aluminum bowl, including salt and pepper to taste, and whisk to blend. Set aside.

To make the salad, combine all the ingredients in a large bowl. Toss the salad with enough of the dressing to moisten well. Taste for seasoning. Mound the cabbage mixture in a large, shallow serving bowl. Garnish with the parsley and serve.

This may be completely prepared 1 day in advance and refrigerated. Taste for seasoning before serving.

I made this for Christmas 2006 - it was really good. I used 1/2 head of green cabbage and 1/2 head of red cabbage. I used the fine shredder on the grater for the carrots, I think next time use one size larger.