1 1/2 c. mayonnaise (do not use salad dressing)
3 tbsp. bottled sandwich spread
3/4 tsp. dry mustard
2 tbsp. dried parsley flakes
1 med. head cabbage, shredded
3/4 c. drained sweet pickle relish
1/2 c. chopped celery
3/4 c. chopped onion
Paprika

Combine mayonnaise, sandwich spread, mustard, and parsley. Mix well; set aside. Toss cabbage with relish, celery, and onion. Add enough mayonnaise mixture to moisten all ingredients. Mix lightly but thoroughly. Sprinkle with paprika.

NOTE: Dressing can be stored tightly covered in refrigerator for a week or longer. Makes approximately 1 1/2 cups.