Jennifer Causey
Active Time
15 Mins
Total Time
15 Mins
Yield
Serves 4 (serving size: 3/4 cup)

Cutting the cabbage coarsely gives the dish a different look from shredded-cabbage slaws. A full teaspoon of black pepper lends pleasant warm heat without overpowering. Make the dish up to a day ahead if you like--the veggies will stay crisp and the flavors will meld as the slaw chills.

How to Make It

Combine first 7 ingredients in a medium bowl. Add cabbage, carrot, and parsley; toss to coat.

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