Yield: 6 servings
|1 cup||Buttermilk ranch dressing|
|3 tablespoons||Cider vinegar|
|2 tablespoons||Granulated sugar|
|1½ teaspoon||Prepared mustard|
|1 teaspoon||Celery seed|
|1 teaspoon||Whole mustard seed|
|½ teaspoon||Freshly ground black pepper|
|6 cups||Shredded cabbage|
|1 cup||Shredded carrots|
|3 tablespoons||Chopped fresh parsley|
In medium bowl, combine salad dressing, vinegar, sugar, mustard, celery seed, mustard seed, and pepper.
In large bowl combine cabbage, carrots, and parsley.
Pour dressing mixture over cabbage mixture and toss gently to coat. Cover, refrigerate overnight or until serving time, at least 2 hours. Note: I use refrigerated buttermilk spice ranch style dressing such as Marie's, Hartville Kitchen's, etc.