I often make a single large serving of this coleslaw, but the recipe can be
expanded. It's simple and tasty, and there's little chance for spoilage on
standing at room temperature. Below are amounts for a single serving and
for 6-8 servings.


Quantities for One

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/8 Head Cabbage (6-8 oz.) -- finely sliced
1 1/2 Tablespoons Carrot -- shredded
1 1/2 Tablespoons Parsley -- finely chopped
3/4 Teaspoon Dehydrated Onion Flakes
1/4 Teaspoon Salt
1 1/2 Teaspoons Granulated Sugar
1/4 Teaspoon Black Pepper -- freshly ground
1/4 Teaspoon Celery Seed
2 Teaspoons Salad Oil
1 Teaspoon Honey Mustard
1 Teaspoon Cider Vinegar


Quantities for Six to Eight

1 head Cabbage (2 lbs.) -- finely sliced
3/4 cup Carrot -- shredded
3/4 cup Parsley -- finely chopped
2 tablespoons Dehydrated Onion Flakes
2 teaspoons Salt
3 tablespoons Granulated Sugar
2 teaspoons Black Pepper -- freshly ground
2 teaspoons Celery Seed
5 1/3 tablespoons Salad Oil
2 2/3 tablespoons Honey Mustard
2 2/3 tablespoons Cider Vinegar

In a medium bowl combine cabbage, carrot, parsley,and onion flakes and toss
well to combine.

Sprinkle with salt, sugar, pepper, and celery seed. Toss will to coat, and
allow to stand for 10 minutes.

Drizzle oil over cabbage mixture and toss well to combine.

Add mustard and toss well to combine.

Add vinegar and toss well to combine.

Cover well and refrigerate 1 hour before serving.

NOTE: It's important to add and mix the ingredients as indicated. Do not
mix the dressing ingredients separately and pour over it. It will
completely change the texture.

--
Wayne Boatwright
__________________________________________________

What's a nice girl like you doing in a dirty mind
like mine?