Cabbage and Parsley Slaw with Capers
- 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
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- 2 head green cabbage (about 1 pound) (1)
- Parsley, packed fresh leaves (1 cup)
- Condiments
- Capers (3 tablespoons)
- Red-wine vinegar (2 tablespoons)
- Cooking & Baking
- Olive oil, extra-virgin (2 tablespoons)
- Salt and ground pepper, Coarse (1)
Preparation
Read recipe preparation on marthastewart.com
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Published August 12, 2011 (1 year ago).
1 person saved this recipe.
