MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coleslaw Categories: Salads Yield: 10 Servings 1 md Cabbage; (2 lb); outer -leaves removed 3 md Carrots; peeled and shredded 1/2 c Fresh parsley leaves; -coarsely chopped; loosely -packed 1 c Mayonnaise; (170 g) 2 tb Apple cider vinegar; or more -to taste 2 tb Dijon mustard or coarse -ground mustard 1 ts Celery seeds 1/4 ts Fine sea salt; or more to -taste 1/4 ts Fresh ground black pepper; -or more to taste 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 to 8 cups). Add the shredded carrot and parsley to the cabbage and toss to mix. In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning then adjust as desired. Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool). If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften. Recipe by Adam and Joanne Gallagher Recipe FROM: MMMMM