1/2 head cabbage small
1 each carrot small
1 tablespoon fresh parsley finely chopped
2 each scallions (optional) finely chopped
1 each celery seed sprinkling, light
1 each salt sprinkling, to taste
1 each black pepper grindings, to taste
1 tablespoon granulated sugar
1 tablespoon cider vinegar
3 tablespoons mayonnaise
2 tablespoons half and half

Remove outer leaves of cabbage, core, and shred in 1/8 to 1/4 inch wide shreds with knife.

Peel and trim carrot. Grate on coarse side of grater. Combine with cabbage.

Sprinkle celery seed, salt, black pepper, and granulated sugar over cabbage mixture, tossing with fork to combine.

Sprinkle vinegar over mixture and toss again to mix.

Add mayonnaise and toss to mix.

Add half and half and toss to mix.

Turn slaw into covered storage container and refrigerate at least an hour or up to six hours before serving.

Submitted by: Robb Dabbs