Festive Coleslaw

• 1 cup vegetable oil
• 1 tablespoon sugar
• 13 cup cider vinegar
• 2 tablespoons whole-grain mustard
• 1 tablespoon celery seed
• 1 tablespoon prepared horseradish
• 1 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 2 heads green cabbage, about 3 pounds each
• 1 head red cabbage, about 3 pounds
• 3 cups red onion (3 large ones), thinly sliced
• 6 carrots, peeled and shredded
• 3 large red peppers, seeded and cut into thin strips
• 1/2 cup chopped fresh dill
• 1/4 cup chopped parsley

1. Combine the dressing ingredients in a blender and emulsify, about 30 seconds.
2. Refrigerate, covered, at least 1 hour and up to 4 days.
3. Cut all the cabbages into quarters, core and shred.
4. Toss all the vegetables in a large bowl with the dill and parsley.
5. Cover and refrigerate.
6. The slaw can be made up to 24 hours ahead.
7. When ready to serve, add the dressing and toss well.

vegetable oil, sugar, cider vinegar, wholegrain mustard, celery, horseradish, salt, freshly ground white pepper, green cabbage, red cabbage, red onion, carrots, red peppers, dill, parsley

Taken from cooking.nytimes.com/recipes/10975 (may not work)