Creamy Dijon Mustard Coleslaw
From:	Sue, Illinois, USA
Comments:	Time saver: use already-shredded cabbage, sold in bags. For a change, try adding 2 peeled and diced apples and 1/4 cup [60 mL] Sultana raisins to creamy coleslaw.
Servings:	6

1 medium green cabbage, firmly shredded [approximately 8 cups / 2 L] 4 green onions, chopped 2 good-sized carrots, peeled and shredded 2 tablespoons [30 mL] fresh parsley, finely chopped 2/3 cup [160 mL] light mayonnaise 2 tablespoons [30 mL] cider vinegar 1 tablespoon [15 mL] Dijon mustard 2 tablespoons [30 mL] honey 1/2 teaspoon [2.5 mL] salt Pepper, to taste	In a serving bowl, combine shredded cabbage, chopped green onions, grated carrots and chopped parsley. In a small bowl, whisk togheter mayonnaise, cider vinegar, Dijon mustard, honey, salt and pepper. Pour mayonnaise mixture over cabbage mixture; toss to coat well. Refrigerate until ready to serve.