Blazer Cookbook

Ingredients:

• 1 medium cabbage (about 2 pounds), outer leaves removed
• 3 medium carrots, peeled and shredded
• 1/2 cup loosely packed fresh parsley leaves, coarsely chopped
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar or more to taste
• 2 tablespoons Dijon mustard or course ground mustard
• 1 teaspoon celery seeds
• 1/4 teaspoon salt, or more to taste
• 1/4 teaspoon black pepper, or more to taste

Instructions:

1. Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6-8 cups)
2. Add the shredded carrot and parsley to the cabbage and toss to mix
3. In a separate bowl, stir the mayonnaise, vinegar, mustard, celedery seeds, salt, and pepper together. Adjust for desired acidity.
4. Pour 2/3 of the dressing over the cabbage and carrot and mix well.
5. If the coleslaw seems dry, add a little more of the dressing.
6. You can eat right away, or also let it sit in the fridge for about an hour for the flavors to mingle and the cabbage to soften.