Fruited Slaw

(Courtesy of the Kimball Art Museum, Fort Worth, TX)

Salad:
8 cups chopped or shredded cabbage
1 cup shredded carrots
1/2 cup golden raisins
1/2 cup dried cranberries or apricots, or diced fresh apples
1/4 cup sliced green onion (white & green)
1/2 cup chopped fresh parsley
3 Tbs shredded coconut
1/2 cup seedless red or green grapes, sliced lengthwise
Salt, sugar and fresh black pepper to taste

Dressing:
1/2 cup mayonnaise
1/4 cup sour cream
1/4 tsp Dijon mustard
1/8 tsp sugar
2 Tbs raspberry or apple cider vinegar
Pinch of salt & freshly ground black pepper

In a small bowl, whisk all dressing ingredients together. Cover and refrigerate for several hours until well chilled. When chilled, season with salt and pepper to taste.

In a large bowl, toss together all salad ingredients. Add the dressing and toss to coat all. Cover and place in refrigerate for 2 hours or overnight. When chilled, taste and adjust seasoning with salt, sugar and pepper.

Serves 16