Recipe: Vermont Coleslaw

VERMONT COLESLAW

3/4 cup mayonnaise
1 tablespoon maple syrup
1 tablespoon fresh lemon juice
2 tablespoons rice vinegar
Salt and freshly ground black pepper to taste
1 pound shredded coleslaw mix
2 tablespoons finely chopped fresh parsley or dill for garnish (optional)

In a serving bowl, whisk together the mayonnaise, maple syrup, lemon juice, vinegar, salt and pepper to taste and mix until well blended.

Add the coleslaw mix and toss evenly with tongs until coated. Refrigerate for at least 1 hour to let the flavors meld.

If desired, garnish with parsley or dill.

Servings: 4 to 6
Source: Seriously Simple: Easy Recipes for Creative Cooks by Diane Rossen Worthington