Bacon Cashew Coleslaw

• 1 lb cabbage (bagged or your favorite kinds)
• 12 cup mayonnaise
• 2 tablespoons cider vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons sugar
• 2 tablespoons half-and-half cream
• fresh ground pepper
• 1 teaspoon celery seed (optional)
• 1 cup unsalted cashews (salted if you're not using bacon)
• 6 slices bacon, crispy and crumbled

1. Shred the cabbage.
2. Set aside.
3. Combine the mayo, vinegar, mustard, sugar, celery seed (if using), pepper and half & half.
4. Mix until well blended.
5. Pour over the shredded cabbage and mix well.
6. Refrigerate for at least 4 hours or overnight.
7. One hour before serving, add the bacon and cashews and toss.

cabbage, mayonnaise, cider vinegar, mustard, sugar, cream, fresh ground pepper, celery, unsalted cashews, bacon

Taken from www.food.com/recipe/bacon-cashew-coleslaw-505933 (may not work)