Recipe: Colorful Coleslaw with Lemon Dressing (repost)

COLORFUL COLESLAW
"You'll love this fresh version of an old standard. The flavor is best if you prepare the salad a few hours ahead of serving or even the night before."



FOR THE 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
FOR THE 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 (and additional 2 tablespoons for garnish)
1 tablespoon finely chopped fresh dill
2 tablespoons finely chopped red onion

TO MAKE THE DRESSING:
Combine all the ingredients for the dressing 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 for the salad in a large bowl. Toss the salad with enough of the dressing to moisten well. Taste for seasoning.

TO SERVE:
Mound the cabbage mixture in a large, shallow serving bowl. Garnish with the parsley and serve.

TO MAKE AHEAD:
This may be completely prepared 1 day in advance and refrigerated. Taste for seasoning before serving.

Makes 6-8 servings
Adapted form source: The Taste of Summer by Diane Rossen Worthington