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Ingredients

2 cups (packed) Green cabbage, shredded

2 cups (packed) Red cabbage, shredded

2 cups Broccoli floret

1 1/2 cup Carrot, julienne cut

3/4 cup Raisins

1/4 cup Toasted sliced almonds

1/3 cup Scallions, minced

1 1/2 tsp. Parsley, chopped

Salt to season

Fresh ground black pepper to season

Dressing

1/3 cup Dijonnaise mustard

1/3 cup Mayonnaise

2/3 tsp. Curry powder

2 tsp. Soy sauce

2 tsp. Sesame oil

1 tblspn. Sugar

1 tblspn. Rice wine vinegar

2 tsp. Parsley, chopped

Salt to taste

Fresh ground black pepper to taste

Method:

Prepare dressing by combining ingredients and mixing well. Adjust seasoning and set aside under refrigeration. Prepare slaw ingredients and refrigerate. Just prior to service, place slaw ingredients in a large bowl. Add half of the dressing and mix. Incorporate more dressing, adding just enough to lightly coat vegetables. Season and toss well. For service, place on chilled plates or in a well-chilled salad bowl. Serve immediately.

Makes 8 Servings

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