Festive Coleslaw

• FOR THE DRESSING:
• 1/2 cups Mayonnaise
• 1/4 cups Granulated Sugar
• 1 Tablespoon Agave Nectar
• 1/2 cups Milk
• 1/2 whole Lemon, Juiced
• 1-1/2 Tablespoon Champagne Vinegar
• 1/2 teaspoons Cracked Black Pepper
• 1 pinch Salt To Taste
• FOR THE SLAW:
• 8 cups Shredded Cabbage
• 1 whole Carrot, Shredded
• 1 whole Small Red Onion, Minced
• 1 cup Snow Peas, Chopped
• 1 whole Green Bell Pepper, Stem And Seeds Removed Then Diced

1. Start by making the dressing. Add all of the dressing ingredients into a small mixing bowl and whisk it all together. Give it a taste and adjust any vinegar, salt or pepper to your liking.
2. To another large bowl, add in the slaw ingredients and give it a good mix making sure everything is well blended.
3. Add the dressing to the slaw and mix it very well. Cover with some plastic wrap and place in the refrigerator for at least four hours.
4. When you are ready to serve, give it another good stir. The end result is a coleslaw that is not only light in terms of dressing, but it is tangy and has this perfect crunch from all of the veggies. The simple additions of the dark green vegetables really bring this coleslaw to life. It goes perfectly with anything on the grill, including delicious ribs. I hope you enjoy.

dressing, mayonnaise, ubc, milk, lemon, vinegar, pepper, salt, slaw, cabbage, carrot, red onion, snow, green bell pepper

Taken from tastykitchen.com/recipes/salads/festive-coleslaw/ (may not work)