Ingredients
Serves 6a 1 1/2-pound piece white or green cabbage
a 1/2-pound piece red cabbage
1/21/3 cup packed fresh flat-leafed parsley leaves
1 1/2 teaspoons Dijon mustard
2 1/2 tablespoons red-wine vinegar
3/4 teaspoon salt
5 tablespoons extra-virgin olive oil
Step 1
Cut cabbage into thin shreds and chop parsley. In a small bowl whisk together mustard, vinegar, and salt until combined. Whisk in oil in a slow stream, whisking until emulsified.
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