Friday, February 11, 2011

Cabbage and Parsley Slaw with capers

"In a bowl, whisk together 2 tablespoons red-wine vinegar and 2 tablespoons
extra-virgin olive oil; season with coarse salt and black pepper. Add a half 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. Serves 4"

-Everyday Food Magazine March 2010