Crunchy coleslaw

Every year on Boxing day, we have a brunch for my Love's friends at my in-laws home. This has been a tradition for over 20 years now. It started out with just my Love's friends, but through the years their girlfriends, later wives and later kids joined the brunch too. So nowadays my parents-in-law host for some 28 people. And every year we come up with a theme for the brunch. From Italian to Indian...Every year we try to come up with fun things to make for this brunch. Last year though we had to cancel the Boxing day brunch to illnesses of the hosting couple. So...last weekend we had a belated Christmas brunch for 20+ folks. The theme? American! So pancakes, brownies, cheesecake, carrot cake, bagels with cream cheese and ham or chicken, mini triffles, mini burgers and...coleslaw.
 
Now this coleslaw is not much work WHEN you have a kitchen machine which grates and thinly slices. If you don't have one of those.... you better get your knife skills refreshed and get cutting.



This is how I made it.

1 white cabbage
1 large carrot
2 red onions
4 crunchy and firm apples
 

for the dressing
mayonnaise
yogurt
white wine vinegar
honey
chopped parsley
salt & pepper
 
Have your kitchen machine ready with the thin slicer part. Now cut up the cabbage so it fits the feeder and get slicing. Take a large bowl and add the sliced cabbage in there. Slice the red onions in the same way and ad to the bowl. Change the cutting device of your kitchen machine into the fine grater and grate the carrot. Add to the bowl of cabbage. Do the same with the apples. Now quickly mix it all up with your hands making sure that all slices and grated parts are nicely loosened.
 
For the dressing mix equal parts of mayonnaise with yogurt. Add the vinegar to taste, making sure the end result is a bit more sour than you normally would like. The vinegar breaks down the toughness of the cabbage. Now add honey, plenty of salt and pepper and parsley to taste. Stir thoroughly and dress the coleslaw with it. Don't let it soak in the dressing though. Just dress it enough so every little piece is coated with some dressing.
 
Serve with some grilled burgers and fries.