Thursday, July 7, 2011

Classic Cabbage and Carrot Coleslaw

Servings: 6 to 8

Preparation Time: 20 minutes plus refrigeration

1 (2-pound) head green cabbage, shredded (about 6 to 8 cups)
2 large carrots, shredded (about 1 cup)
½ cup mayonnaise
2 tablespoons tarragon vinegar
1 tablespoon granulated sugar
1 teaspoon celery seed
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley

Place the shredded cabbage and carrots into a large bowl.
Stir together the mayonnaise, vinegar, sugar and celery seed. Season with salt and pepper.
Pour the sauce over the cabbage and toss to coat. Cover and refrigerate for at least 1 hour. Garnish with fresh chopped parsley.

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