SERVES 6
SERVES 6
Most coleslaws are made with carrots and mayonnaise dressings loaded with sugar. This is a tangy twist on classic coleslaw, perfect for backyard barbecues or picnics.
½ head green cabbage, shredded
½ head red cabbage, shredded
1 bunch parsley, chopped
1 medium red onion, thinly sliced
1 recipe Red Wine Vinaigrette (this page)
Salt and freshly ground black pepper
Combine all the ingredients in a bowl. Refrigerate for at least an hour to let the flavors combine. Season with salt and pepper and serve.