Napa cabbage adds a unique flavor and wonderful spring green color to this light and creamy coleslaw.
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1 small head (8 cups) Napa cabbage, thinly sliced
1 medium (1 cup) red bell pepper, cut into 1-inch strips
1/2 cup sliced green onions
1/4 cup mayonnaise
1/4 cup Land O Lakes® Half & Half
1 tablespoon Dijon mustard
2 teaspoons sugar
2 tablespoons chopped fresh dill weed
2 tablespoons chopped fresh parsley
Combine cabbage, bell pepper and onions in large bowl; set aside.
Combine mayonnaise, half & half, mustard and sugar in small bowl; mix well. Stir in dill and parsley. Pour over cabbage mixture; stir to coat. Refrigerate up to 2 hours to blend flavors.
For very crisp slaw, serve immediately.