Johnny’s St. Clair Coleslaw

1        Tbsp     Celery Seed
1/2     Tsp       White pepper
1/2     Tsp       Salt 
1        Tbsp     Sugar
1        Tbsp     Dried Basil
1        Tbsp     Dried Oregano
1/4     Tsp       Ground Cumin
3/4     lb         Cabbage- finely shredded
1/2     C          Onion- finely minced
1/2     C          Flat leaf parsley- coarsely chopped
1/2     C          Carrot- shredded
3        Tbsp      Fresh Lemon juice
1/4     C          Olive Oil
3        Tbsp     Canola Oil
2        Tbsp     White Wine Vinegar
1/4     Tsp       Fresh garlic- minced

1.    In a mortar and pestle, combine celery seed, white pepper, salt,            sugar, basil, oregano and cumin.  
2.    Grind the seasonings together in the mortar and pestle until the            herbs are almost a powder.
3.    Combine all ingredients in a large bowl and toss until                            homogeneously blended.
4.    Let the coleslaw refrigerate for at least 2 hours before serving.