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Val's Sweet Cabbage Slaw with Green Onion and Parsley

From Stones River Market

<p>We have an abundance of green onion, so here is a recipe using them from Yummly and Kalyn&#8217;s Kitchen.</p>
Source: Yummly and Kalyn's Kitchen ( (Entered by John Erdmann)
Serves: Serves 4-6

1/2 large head green cabbage (about 6 cups coarsely chopped cabbage)
3/4 cup 3/4 cup chopped parsley (or more, you can use curly or flat parsley)
3/4 cup thinly sliced green onion (or more)
1/4 cup canola oil
1/4 cup white balsamic vinegar or white vinegar
1/2 cup sugar
salt to taste (the author used about 3/4 tsp. sea salt)
freshly ground black pepper to taste (the author used about 1/4 tsp.)

Step by Step Instructions
  1. Cut out core from cabbage, then thinly slice and coarsely chop slices until you have about 6 cups chopped cabbage. Wash and coarsely chop parsley, and thinly slice green onions.
  2. In small bowl or glass measuring cup, stir together the canola oil, white balsamic vinegar or white vinegar, sugar or Splenda, salt, and pepper.
  3. Put chopped cabbage, chopped parsley, and sliced green onions into salad bowl and toss to combine. Add just enough dressing to moisten salad, and toss again. (You may not need all the dressing.) Taste to see if you want more salt or pepper, then serve.
  4. This will keep for a day or so in the fridge, although I think it's better freshly made when the cabbage has more crunch.