Emeril Lagasse'S Coleslaw - cooking recipe

Ingredients

3/4 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup packed light brown sugar
3 tablespoons apple cider vinegar
2 tablespoons buttermilk
4 teaspoons celery seeds
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
3 cups shredded green cabbage (, about 1/2 head cabbage)
3 cups shredded red cabbage (, about 1/2 head cabbage)
1 green bell pepper, finely diced
1 large carrot, peeled and shredded
1/2 cup grated yellow onion
1/4 cup minced fresh parsley

Preparation

In large bowl, combine mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper and cayenne.
Whisk to combine.
With food processor, shred cabbages, carrot and onion.
Add to bowl with diced bell pepper and minced parsley.
Toss well to combine.
Chill, covered in refrigerator until time to serve.
Better when it has chilled, but be sure to toss again before serving as dressing sinks to the bottom.