1 cup extra-virgin olive oil
1/2 cup red wine vinegar
1 tablespoon Dijon mustard
Salt and pepper
1 head napa cabbage, 20 leaves left whole and the rest shredded (about 5 cups)
1/2 head red cabbage, shredded (about 5 cups)
1/2 head green cabbage, shredded (about 4 cups)
1/2 cup chopped flat-leaf parsley
2 teaspoons celery seeds
- In a jar with a lid, combine the olive oil, vinegar, mustard and salt and pepper to taste. Shake vigorously and set aside.
- In a large bowl, combine the shredded Napa, red and green cabbages with the parsley and celery seeds. Shake the dressing again and pour over the cabbage; toss to coat.
- Trim the ends of the reserved cabbage leaves and place a large spoonful of marinated slaw in the center of each leaf; refrigerate until ready to serve.
- Vegetables, Side Dishes
- North American