Nick’s Tarragon Coleslaw
½ cup mayonnaise
¼ cup whole milk
2 Tbsps tarragon vinegar
1 Tbsp sugar
2 Tbsps minced onion
1 Tbsp fresh lemon or lime juice
½ tsp salt
⅛ tsp black pepper
1 ½ lbs cabbage, sliced or shaved thin
½ lb carrots, grated
Handful minced fresh parsley (optional)
or 1 Tbsp poppy seeds (optional)
In a large bowl, whisk together the mayonnaise, milk, tarragon vinegar, sugar, onion, lemon juice, salt and pepper.
Add the cabbage and carrot. Toss until well coated.
Add the parsley if using.
Cover and chill for at least 2 hours. Best flavor on the second day so make ahead if you have the time.
If using poppy seeds, add just before serving.