Vegetable slaw with honey mustard dressing
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Head Cabbage * | |
| 2 | larges | Red Bell Peppers ** |
| 2 | mediums | Green Bell Peppers ** |
| ½ | cup | Miracle Whip |
| ½ | cup | Plain Yogurt |
| ½ | cup | Fresh Lemon Juice |
| ¼ | cup | Grainy Mustard |
| 2 | tablespoons | Honey |
| 2 | larges | Carrots *** |
| ⅓ | cup | Chopped Fresh Parsley |
| 2 | teaspoons | Red Wine Vinegar |
| 3 | drops | Tabasco Sauce |
| ¾ | teaspoon | Salt |
| Fresh Ground Pepper To Taste | ||
Directions
HONEY MUSTARD DRESSING
* Cabbage should be cored and shredded. ** Bell peppers should be seeded and thinly slivered. *** Carrots should be pared and cut into 2" lengths, then into thin strips.
~--------------------------------------------------------------------- ~-- Combine the cabbage, bell peppers, carrots and parsley in a large mixing bowl. Place all of the ingredients for the dressing in a second mixing bowl and whisk until completely blended. Pour the dressing over the vegetables and toss to coat. Refrigerate, covered at least one hour. Taste for seasoning before serving. From: Syd's Cookbook.