Coleslaw

By Spencer Watts
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SERVES
4
TOTAL TIME

Ingredients

  • 4 cups (960 milliliters) cabbage, shredded
  • 2 carrots, shredded
  • 3 tablespoons (45 milliliters) vegetable oil
  • 3 tablespoons (45 milliliters) white vinegar
  • 3 tablespoons (45 milliliters) sugar or honey
  • 1/4 teaspoon (2 milliliters) celery seeds
  • 1/4 teaspoon (2 milliliters) dry mustard
  • 1 teaspoon (5 milliliters) salt
  • 1 teaspoon (5 milliliters) cracked pepper
  • 3 tablespoons (45 milliliters) fresh parsley, chopped

Directions

  1. Toss all ingredients together in a large mixing bowl.
  2. Let rest for 30 minutes in the refrigerator.

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