Coleslaw

2 heads green cabbage, shredded
1 small head red cabbage, shredded
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1 - 2 large carrots, peeled and grated
2 cups mayonnaise
2 Tablespoons mustard
2 Tablespoons sugar
4 Tablespoons wine vinegar
2 teaspoons pepper
2 teaspoons dried cilantro
2 teaspoons basil
2 teaspoons parsley

Instructions:

In a large sized bowl, mix cabbage, red cabbage, bell peppers, onion and carrots.  Cobmine mayonnaise, mustard, sugar, vinegar, pepper, cilantro, basil, and parsley in another bowl.   Pour mayonnaise mixture over vegetable mixture and stir well, coating vegetables completely.  Cover coleslaw and chill several hours or overnight.  Servings: 16-20