COLORFUL COLESLAW
Servings: 6-8

Dressing
1 cup plus 2 tablespoons mayonnaise
6 tablespoons cider vinegar
1 tablespoon fresh lemon juice
2 to 3 tablespoons sugar, to taste
salt and freshly ground white pepper

Salad
1 medium green cabbage, finely shredded
4 medium carrots, peeled and finely shredded
1 medium bunch radishes, finely shredded
1 small Granny Smith or pippin apple, peeled, cored, and shredded
3 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh dill
2 tablespoons finely chopped red onion
2 tablespoons finely chopped fresh parsley

To make the dressing, combine all the ingredients in small non-aluminum bowl, including salt and pepper to taste, and whisk to blend. Set aside. To make the salad, combine all the ingredients in a large bowl. Toss the salad with enough of the dressing to moisten well. Taste for seasoning. Mound the cabbage mixture in a large, shallow serving bowl. Garnish with the parsley and serve. Advance Preparation: This may be completely prepared 1 day in advance and refrigerated. Taste for seasoning before serving.