- a 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
- 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.
- In a large bowl toss together cabbage, parsley, vinaigrette, and salt and pepper to taste until combined. Chill salad, covered, at least 30 minutes and up to 2 hours.