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
Directions
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.
