Cole Slaw

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1 large head of cabbage, grated or processed
2 carrots, shredded
2 T onion, grated – to taste

Mix together and stir into the cabbage mix.
1 C mayo
3-4 T sugar
good sprinkling of red wine vinegar – little more than 1 teaspoon
1 T freshly chopped parsley or half the amount of dried
1/2 T salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1-2 teaspoon barbecue rub seasoning or seasoning salt
lemon zest to taste – don’t over do it

The trick for me is to balance the sugar with the onions, so I prefer to make this ahead of time and refrigerate overnight, in case I need to adjust before serving. Plus, I love slaw and this gives me plenty of reasons to “test” it.

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