Monday, June 3, 2013
½ head green cabbage, finely sliced
½ head red cabbage, finely sliced
4 carrots, shredded or finely julienned
2 bell peppers*, julienned
1 C chopped parsley
½ C white wine vinegar
½ C olive oil
1 tsp salt
½ tsp pepper
2 Tbls sugar
* You can use any color bell peppers you want, but a yellow and red add more color variety since there's already green cabbage and parsley, and orange carrots in the mix.
In a small bowl, whisk together vinegar, oil, salt, pepper and sugar. Toss with remaining ingredients in a larger bowl. Refrigerate at least an hour before serving, to chill and allow vinaigrette to pickle the salad.