In a bowl, whisk together 2 tablespoons red-wine
vinegar and 2 tablespoons extra-virgin olive oil.
Season with coarse salt and ground pepper.
Add ½ head green cabbage (about 1 pound), shredded,
3 tablespoons capers, rinsed, drained, and coarsely
chopped, and 1 cup packed fresh parsley leaves,
chopped.
Toss to combine. Season with salt and pepper.
Originally Submitted
3/7/2010
0 Out of 5 from
0 reviews
You can add this Cabbage and Parsley Slaw with Capers recipe to your own private DesktopCookbook.
