Coleslaw

• 1 tablespoon red-wine vinegar
• 1 tablespoon sugar
• 1/4 cup mayonnaise
• 1/4 cup whole milk yogurt
• 6 cups thinly sliced cabbage (a mix of red, Savoy or Napa)
• 2 scallions, thinly sliced
• 1 tart apple, peeled, quartered and thinly sliced
• 13 cup chopped parsley
• Sea salt

1. Whisk together the vinegar and sugar to dissolve the sugar.
2. Whisk in the mayonnaise and yogurt.
3. In a large serving bowl, mix the cabbage, scallions, apple and parsley.
4. Pour over the dressing and fold together.
5. Taste and add salt, if needed.
6. Let sit for about 30 minutes before serving -- you may want to put it in the refrigerator, but make sure it comes to room temperature before serving.

redwine vinegar, sugar, mayonnaise, milk yogurt, cabbage, scallions, apple, parsley, salt

Taken from cooking.nytimes.com/recipes/1911 (may not work)