Robb's southern coleslaw

6 servings

Ingredients

Quantity Ingredient
1 cup Buttermilk ranch dressing
3 tablespoons Cider vinegar
2 tablespoons Granulated sugar
1½ teaspoon Prepared mustard
1 teaspoon Celery seed
1 teaspoon Whole mustard seed
½ teaspoon Freshly ground black pepper
6 cups Shredded cabbage
1 cup Shredded carrots
3 tablespoons Chopped fresh parsley

Directions

In medium bowl, combine salad dressing, vinegar, sugar, mustard, celery seed, mustard seed, and pepper. In large bowl combine cabbage, carrots, and parsley. Pour dressing mixture over cabbage mixture and toss gently to coat. Cover, refrigerate overnight or until serving time, at least 2 hours.

Note: I use refrigerated buttermilk spice ranch style dressing such as Marie's, Hartville Kitchen's, etc.

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