Ingredients
- 3 cups finely sliced purple cabbage
- 3 cups finely sliced green cabbage
- 2 cups shredded carrots
- 1 cup chopped fresh parsley
- 1 cup Mayo
- 3 tablespoons Vinegar
- 2 tablespoons Dijon Mustard
- 1 teaspoon Celery Seed
- 1 tablespoon Honey
- Salt and pepper to taste
Instructions
- In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.
- To make the dressing, in a small bowl, combine the Mayo, Vinegar, Mustard, Celery Seed, Honey, salt and pepper to taste
- Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Serve immediately or cover and refrigerate to marinate for up to several hours
