GARDEN COLESLAW

l-l/2 cups plus 2 tbsps. mayonnaise
3/4 cup sugar
l tbsps. red wine vinegar
l tbsps. white wine vinegar
l/4 tsp. celery seeds
l/4 tsp. garlic salt
l large cabbage (about 5 lbs.) shredded
l/4 cup shredded carrot
l/2 cup finely chopped green bell pepper
l/4 cup finely chopped red bell pepper
3/4 cup diced tomato
3 tbsps. finely chopped onion
l/2 tbsps. finely chopped fresh dill
l/2 cup finely chopped celer
l/2 tbsps. finely chopped fresh parsley leaves
Make the dressing: In a bowl whish together the mayonnaise, sugar,
vinegars, celery seeds, garlic salt & s&p to taste, whisking until
the dressing is smooth.
In a large bowl stir together the cabbage, carrot, bell peppers, tom
ato, onion, dill, celery & the parsley; pour the dressing over the
cabbage mixture, and tosss the coleslaw well. Chill the coleslaw
covered, overnight.
Serves 6 to 8. Gourmet Aug. l992