Lemon Coleslaw

• 1 head Cabbage, White
• 2 whole Carrots, julienned
• 1/2 teaspoons Caraway Seeds (optional)
• 1/2 cups Mayonnaise (Hellmann's)
• 2 Tablespoons White Vinegar
• 2 Tablespoons Shallot, Minced
• 2 Tablespoons Parsley, Minced
• 1 teaspoon Lemon Juice, Fresh
• 1 teaspoon Sugar
• 1 teaspoon Dijon Mustard
• 1 Tablespoon Lemon Zest, Grated
• Salt

1. 1. Toss shredded cabbage and 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in a large bowl.
2. 2. Stir caraway seeds (if using), mayonnaise, vinegar, shallot, parsley, lemon juice, sugar, mustard and lemon zest together in a small bowl. Pour dressing over the cabbage and carrots and toss to combine; salt and pepper to taste;. Refrigerate until chilled, about 1 hour for flavors to blend. Can be made a day ahead.
3. For brighter colors, add 1/4 head of purple cabbage, green onions, and tri-colored peppers.
4. Note: I omitted caraway seeds since the children in my church, including my own, do not like the flavor.

cabbage, carrots, caraway seeds, mayonnaise, white vinegar, shallot, parsley, lemon juice, sugar, dijon mustard, lemon zest, salt

Taken from tastykitchen.com/recipes/sidedishes/lemon-coleslaw/ (may not work)