Classic Coleslaw

Classic Coleslaw
(from Lisa)

Serves 4

3/4 cup mayonnaise
3 tablespoons red wine vinegar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 1/2 teaspoons sugar
1 teaspoon caraway seeds
1 head green cabbage
2 large carrots, peeled
4 scallions, white and light green part only, thinly sliced
1/4 cup loosely packed parsley leaves, roughly chopped

In a small bowl, whisk together the mayonnaise, vinegar, salt, pepper, sugar and caraway seeds.
Slice the cabbage in half, through the stem end. Remove and discard the core. Thinly slice the cabbage into long, thin strips.
Grate the carrots on the large hole of a box grater.
In a large bowl, combine the cabbage, carrots, scallions and parsley. Add the dressing and toss. Cover and refrigerate at least an hour before serving.

You can improvise with other vegetables on hand, such as brocolli and peas.