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Tony Roma's Coleslaw

Makes 12 to 15 servings

DRESSING

• 1 tablespoon minced parsley
• 2 tablespoons fresh lemon juice
• 1 teaspoon minced onion
• 1/2 teaspoon celery seed
• 1/2 teaspoon white pepper
• 2 cups mayonnaise
• 1 tablespoon white vinegar
• 1 teaspoon salt
• 1/2 cup sugar

COLESLAW

• 1 head cabbage, cored and shredded (about 2 1/2 pounds)
• 1 large carrot, shredded

Combine all dressing ingredients in a large mixing bowl. Blend with a wire whisk. Refrigerate.

Combine 1 cup of the dressing with the cabbage and carrots. Mix thoroughly. Cover and refrigerate at least 2 hours before serving to allow flavors to blend. Stir while serving, or the dressing will settle.

Note: The dressing recipe makes 2 cups, but you only need 1 cup for the coleslaw. You can reserve the extra dressing in the refrigerator for at least a week, or double the amount of cabbage and carrots to use all the dressing at once.

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