DRESSING:

2 c. mayonnaise (homemade preferred)
3/4 c. cider vinegar
2 tbsp. fresh lemon juice
6 tbsp. sugar
1/2 tsp. salt
1/4 tsp. white pepper

SALAD:

1 med. green cabbage, finely shredded
4 med. carrots, peeled and finely shredded
1 med. bunch radishes, finely shredded
1 lg. cucumber (peeled if thick-skinned), shredded and drained well
1 med. sweet red pepper, seeded and shredded
1 lg. Granny Smith apple, peeled, cored and shredded
1/2 c. finely chopped parsley
1 med. red cabbage, finely shredded
2 tbsp. finely chopped fresh dill
1/4 c. finely chopped red onion
2 tbsp. finely chopped parsley for garnish

Combine all dressing ingredients in small non-aluminum mixing bowl and whisk to blend. Set aside.

Combine the green cabbage, carrots, radishes, cucumber, red pepper, apple and 1/4 cup parsley in a large bowl. Toss with enough dressing to moisten well (reserve remaining dressing). Taste for seasoning.

In a separate medium-size bowl, combine the red cabbage, 1/4 cup parsley, dill and red onion and toss with enough dressing to moisten.

Mound the green cabbage mixture in the center of a large, shallow serving bowl. Surround it with the red cabbage mixture. Sprinkle with remaining parsley to garnish. Serves 12 to 14.