Recipes from the 3-4 Harvest Lunch - continued

Creamy Coleslaw from Miranda 7 Cups shredded green cabbage 1 Carrot, peeled and grated 3 tbsp minced onion 1/2 Cup mayonnaise 1/4 C sugar 1/4 C cider vinegar 1/2 tsp dry mustard 1/2 tsp salt In a large bowl toss together the cabbage, carrot and onion. In a small bowl, whisk together the mayo, sugar, vinegar, mustard and salt Pour the dressing over the cabbage mixture and stir well to combine. Refrigerate 2-8 hours. Before serving, por off excess liquid and stir well.