11 Jun 2010
|Cabbage head||1 1⁄4 Pound (1 Medium Cabbage)|
|Chopped parsley||1 Cup (16 tbs)|
|Chopped green onion with tops||1 Cup (16 tbs)|
|White wine vinegar||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄3 Cup (5.33 tbs)|
Shred cabbage; you should have about 8 cups.
In a salad bowl, combine cabbage, parsley, and onions.
Cover and refrigerate if made ahead.
In a jar, combine vinegar, sugar, salt, and oil; blend well.
Pour dressing over salad and toss to coat cabbage.