East Norwalk Cole Slaw

Source: Angela Lowry

1 cup dairy free mayonnaise

1/2 cup dairy free sour cream

1/2 cup oil

2 Tbsp dairy free milk substitute

1 tsp caraway seeds

Salt and freshly ground black pepper, to taste 1 head green cabbage (about 2 pounds), tough leaves removed, cored, and quartered 1 large carrot, peeled and coarsely grated 1 green bell pepper, stemmed, seeded, and grated 1 tablespoon chopped fresh flat-leaf parsley.  In a small bowl, whisk together the mayonnaise, sour cream, oil, milk, caraway seeds, salt, and pepper. Thinly slice the cabbage, and place it in a large bowl along with the carrot and bell pepper. Using two large forks, toss with the mayonnaise mixture and the parsley. Adjust the seasonings, to taste. Refrigerate, covered, for at least 4 hours, then bring to room temperature before serving.