New This Month

Cabbage and Parsley Slaw with Capers

This is an easy salad is a perfect way to utilize bright parsley as an ingredient instead of as a garnish. We recommend using flat-leaf (or Italian) parsley for a more intense flavor.

  • Servings: 4

Source: Everyday Food, March 2010


  • 2 tablespoons red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/2 head green cabbage (about 1 pound), shredded
  • 3 tablespoons capers, rinsed, drained, and coarsely chopped
  • 1 cup packed fresh parsley leaves, chopped


  1. In a bowl, whisk together red-wine vinegar and extra-virgin olive oil; season with coarse salt and ground pepper. Add green cabbage, capers, and parsley leaves; toss to combine. Season with salt and pepper.

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