- 1/4 cup vegetable oil
- 1/4 cup white-wine vinegar
- 1 tablespoon dry sherry
- 2 cloves garlic, finely chopped
- 1 tablespoon sugar
- 1 teaspoon coarse salt
- 1/2 large head green cabbage, cored and thinly sliced (about 8 cups)
- 1/4 cup flat-leaf chopped parsley
Combine oil, vinegar, sherry, garlic, sugar, salt, and 2 teaspoons water in the jar of a blender. Blend until smooth.
Place cabbage in a large bowl; sprinkle with parsley. Pour over oil mixture; toss until well combined. Refrigerate at least 1 hour before serving.