Rutabaga carrot coleslaw with buttermilk garlic dressing

• 1 large or 2 medium rutabagas (about 1 pound)
• 4 tablespoons chopped fresh parsley
• 1 large carrot (about 1/4 pound)
• salt and pepper to taste
• 6-8 tablespoons Buttermilk Garlic dressing

Peel rutabagas and carrot; cut into large chunks and shred in food processor or on very large grate holes of hand-held grater. Toss with remaining ingredients and chill hour. Makes 4 servings.

Recipe from MACSAC