COLE SLAW

1 1/2 cups grated, peeled carrots (about 2)
1 small head of green cabbage, cleaned and shredded
1/2 small head of red cabbage, cleaned and shredded

Place all in large serving bowl and toss to mix well. Set aside.

DRESSING:
3 tbsp cider vinegar
1 tbsp sugar
2 cups (16ozs) mayonnaise
1/4 tsp each, salt and pepper
3 tbsp finely chopped fresh parsley

Stir dressing ingredients together until well blended.

Pour over mixed, shredded cabbages and carrots, and toss until evenly coated.
Refrigerate at least 2 hours.

Servings: 8