Combine the vegetables (cabbage, onion, bell pepper, carrot, 1/2 of the parsley). In a bowl, combine the dressing ingredients, except the paprika. Pour the dressing over the vegetables. Refrigerate 3 hrs. before serving. When ready to serve, sprinkle lightly with paprika and add the remaining chopped parsley for garnish.
Combine the vegetables in a bowl (cabbage, celery, onion, bell pepper, 1/2 of the chopped parsley). In another bowl, combine the sugar, vinegar, salt, celery seed, mustard seed, and tarragon, if using. Stir well to dissolve the sugar completely. Pour the dressing over the combined vegetables, cover with plastic wrap, and refrigerate for at least 5 hours, or preferably overnight. When serving, sprinkle the remaining parsley on top.
Combine sugar, ketchup, and vinegar in a pan. Bring to a boil, stirring constantly until sugar is completely dissolved. Pour this dressing over the shredded cabbage. Combine gently but thoroughly. Cover with plastic wrap and chill in refrigerator for 3-4 hours. When serving, sprinkle with parsley for garnish.
©Arleen M. Kaptur
About The Author: ©Arleen M. Kaptur 2002 March (Taken from Fresh and Flavorful Salads by Arleen M. Kaptur) Arleen Kaptur has written numerous articles, cookbooks, and the novel: SEARCHING FOR AUSTIN JAMES
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I really love cole slaw! I find a very easy and tasty one is to just buy the pkg of already shredded cabbage and carrot. Throw in a big bowl and add a jar of the Marie's cole slaw dressing. Mix and chill and viola, cole slaw.
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