- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon finely grated fresh lemon zest
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup plus 1 tablespoon olive oil
- 6 cups thinly sliced Napa cabbage (1/2 lb; from 1 head)
- 4 1/2 cups loosely packed fresh flat-leaf parsley leaves (3 large bunches)
- 2 cups thinly sliced radicchio (1/4 lb)
- Whisk together lemon juice, zest, sugar, salt, and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified.
- Just before serving, toss cabbage, parsley, and radicchio in a large bowl with just enough dressing to coat, then season with salt and pepper.