Carrot and Onion Coleslaw

1 medium green cabbage shredded; 5 carrots peeled and finely shredded; 1/2 onion thinly sliced; 1/2 cup of mayonaise; 2 tablespoons of distilled or white wine vinegar; 2 tablespoons of lemon juice; freshly ground pepper to taste; 1/2 cup golden raisins (optional).

Combine cabbage, carrots, and onion in a large salad bowl. Add remaining ingredients and mix together very well. Cover and refrigerate for at least 2 hours. Serve cold.

My coleslaw is very simular but with a much higher ratio of onion to cabbage and carrot. No raisins but I use red wine vinegar, evoo, lemon juice, sour cream and Splenda.

answer to green pasta question

Hi!! I know it's been awhile since I posted but have been occupied with othe things. In reply to the when to add the pasta here goes: It is very important to miss the pasta in the same pan you cooked the parsley mixture. Why?? because it will pick up all the green coloring. thank you for picking up my omission of this important detail..