Coleslaw

Coleslaw needn't be a boring affair. Often, it's too bland. Or sodden with vinegar. One wants to achieve that balance between sweet and tangy. If you like the coleslaw at KFC, you'll probably like this. It's a cinch to prepare and pre-packaged slaw mixes cut the prep time in half.

The word itself is a blend of Dutch and French. Kool in Dutch means "cabbage." Sla a reduced form of the French "salade." The blending is uniquely American--Cole-Slaw.

• 1, 16-oz. bag shredded cabbage or 2, 10 oz. bags
• 2, carrots, peeled and shredded
• 2-4 tablespoons finely-minced parsley
• 2/3 - 1 cup mayonnaise
• 3 tablespoons vegetable oil
• 1/2 cup white sugar
• 2 tablespoons white vinegar or rice vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon poppy seeds

In a very large bowl, combine cabbage and carrots.

In a medium bowl, whisk together the mayo, vegetable oil, sugar, vinegar, salt and poppy seeds. Taste. Add more vinegar if necessary.

Pour dressing over the slaw and mix thoroughly.

Refrigerate a couple hours before serving.

NOTE: You can use Miracle Whip salad dressing, but lessen the amount of vinegar called for.