Jazzy Slaw Recipe
- 1 green cabbage (about 2 pounds), cored and thinly shredded
- 2 medium-sized carrots, peeled and grated
- 1 green bell pepper, stemmed, seeded, halved and grated
- 1 tablespoon coarsely grated yellow onion
- 2 cups mayonnaise
- 1/2 cup sugar
- 1/4 cup Dijon mustard
- 1/4 cup cider vinegar
- 1 tablespoon celery seeds
- Salt to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped flat-leaf parsley, for garnish
- Toss the cabbage, carrots, bell pepper and onion in a large bowl. In another bowl, combine the remaining ingredients except the parsley. Fold into the vegetables. Cover and refrigerate for at least 3 hours for the flavors to blend. Serve at room temperature in a decorative bowl, sprinkled with the chopped parsley.
