Not Your Momma’s Coleslaw

Courtesy of Capay Valley Farm Shop

INGREDIENTS

• 1 small head green cabbage or other cabbage
• 4 large carrots, shredded
• 1 cup chopped fresh parsley leaves
• ¾ cup mayonnaise, low-fat is fine, as is swapping half with yogurt
• ¼ cup Dijon mustard
• 2 tablespoons vinegar
• 1 tablespoon celery seed (optional)
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

PREPARATION

• Prepare the vegetables:
• Quarter and core the cabbage.
• Slice the cabbage thinly.
• Transfer chopped cabbage into a large bowl.
• Stir in the shredded carrot and parsley, reserving a few tablespoons of parsley for garnish.
• In separate bowl, mix the mayonnaise, mustard, vinegar, celery seed, salt and pepper.
• Toss the cabbage mixture with dressing to taste, and adjust seasonings as necessary.

Serves 3–4. Prep time, 10 minutes.