Creamy Coleslaw

I made this to accompany the Slow Cooker BBQ Chicken but I will have it again for several other dinners during the week.  

Ingredients:

1 package (14 ounce) coleslaw mix
1/2 cup granulated sugar
1/4 cup kosher salt

Directions:

Pour the coleslaw mix into a strainer and place it in the sink.  Sprinkle with 1/2 cup of the sugar and 1/4 cup of the kosher salt and lightly toss.  Let this site for 5 minutes.  It will draw out the moisture from the cabbage.  Rinse well with cold water.  Spin the coleslaw mix in a salad spinner (shown here) and place in a large bowl.

For the Dressing:

2/3 cup Hellman's Mayonnaise
2 Tbsp. granulated sugar
2 Tbsp. cider vinegar
1 teaspoon celery salt
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dry parsley flakes.

Directions:

In a bowl, mix the mayonnaise, 2 tablespoons sugar, cider vinegar, celery salt, 1 teaspoon kosher salt, freshly ground black pepper and dry parsley flakes.  Whisky well.  Pour over the cabbage mixture and fold carefully to combine.  

Refrigerate and serve.  Sprinkle with freshly ground pepper when serving.