Recipe: Tricolor Coleslaw

Tricolor Coleslaw
Source: Casual Cuisines of the World
Serves 8

For Dressing:
3 tablespoons cider vinegar
1 tablespoon sugar
2 cups (16 fl oz/500 ml) mayonnaise
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons finely chopped fresh parsley

For Salad:
1/2 small head red cabbage, shredded (about 3 cups/9 oz/280 g)
1 small head green cabbage, shredded (about 5 cups/15 oz/470 g)
2 carrots, peeled and shredded (about 1 cup/5 oz/155 g)

FOR DRESSING: In a large serving bowl, stir together the vinegar, sugar, mayonnaise, salt, pepper and parsley until well blended.

FOR SALAD: Add the shredded red cabbage, shredded green cabbage and shredded carrot to the dressing and, using tongs, toss to coat all the vegetables evenly. Cover with plastic wrap and chill for at least 2 hours or for up to 8 hours before serving.