Spring Slaw

• 1 small head (8 cups) Napa cabbage, thinly sliced
• 1 medium red bell pepper, cut into 1-inch strips
• 1/2 cup sliced green onions
• 1/4 cup mayonnaise
• 1/4 cup Land O Lakes Half & Half or Fat Free Half & Half
• 1 tablespoon Dijon mustard
• 2 teaspoons sugar
• 2 tablespoons chopped fresh dill weed
• 2 tablespoons chopped fresh parsley

1. Combine cabbage, bell pepper and onions in large bowl; set aside.
2. Combine mayonnaise, half & half, mustard and sugar in small bowl; mix well.
3. Stir in dill and parsley.
4. Pour over cabbage mixture; stir to coat.
5. Refrigerate up to 2 hours to blend flavors.

head, red bell pepper, green onions, mayonnaise, mustard, sugar, dill weed, parsley

Taken from www.landolakes.com/recipe/3453/spring-slaw (may not work)