Recipe by Susan Clotfelter. There are many schools of thought on creamy slaw dressing. This slaw keeps well for several days if you don’t salt it until you serve it; the dressing itself can be made in advance and stored in the refrigerator for a week.
Ingredients
3 cups shredded cabbage
1/2 green pepper, finely diced
2 carrots, shredded
1/2 cup mayonnaise or Miracle Whip
3 tablespoons sugar
1/2 teaspoon celery seed
1/2 teaspoon prepared yellow mustard
1 1/2 teaspoons apple cider vinegar
2 tablespoons half-and-half or whole milk
1 tablespoon chopped Italian parsley leaves, if desired
Directions
Combine the cabbage, pepper and carrots in a large bowl. In another small bowl, whisk the remaining ingredients together; add to the cabbage mixture. Garnish with chopped Italian parsley, if desired.
