Tarragon Coleslaw - cooking recipe

Ingredients

7 cups thinly shredded green cabbage
1 cup grated carrot
2/3 cup mayonnaise
3 tablespoons white vinegar
1 teaspoon dried tarragon
2 tablespoons sugar
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
2 teaspoons celery seeds
salt and pepper

Preparation

Place the cabbage and carrots in a large bowl.
In a small bowl, whisk together the mayonnaise, vinegar, tarragon, the sugar, the parsley, the celery seed, and salt and pepper to taste.
Pour the mayonnaise mixture over the cabbage and carrots and blend well.
Cover the bowl tightly (you can use plastic wrap) and let sit at least 6 to 8 hours or overnight in the refrigerator for the slaw to soften and the flavors to blend.