Classic Coleslaw

• 4 carrots, shredded
• 2 heads green cabbage, sliced thin
• 1/4 head purple cabbage, sliced thin
• 2 cups whole milk, plus more for thinning
• 1 cup mayonnaise
• 2 tablespoons sugar
• 4 teaspoons white vinegar
• 2 teaspoons freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 cup minced fresh parsley

1. Combine the carrots and the green and purple cabbage in a large bowl.
2. In a separate bowl, mix together the milk, mayonnaise, sugar, vinegar, black pepper, cayenne and salt.
3. Add more milk if you like the dressing a little thinner.
4. Pour over the cabbage mixture and toss to combine.
5. Add the parsley and toss again.

carrots, green cabbage, purple cabbage, milk, mayonnaise, sugar, white vinegar, freshly ground black pepper, cayenne pepper, salt, fresh parsley

Taken from www.foodnetwork.com/recipes/ree-drummond/classic-coleslaw.html (may not work)