INGREDIENTS
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a 1 1/2-pound piece white or green cabbage
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a 1/2-pound piece red cabbage
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1/21/3 cup packed fresh flat-leafed parsley leaves
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1 1/2 teaspoons Dijon mustard
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2 1/2 tablespoons red-wine vinegar
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3/4 teaspoon salt
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5 tablespoons extra-virgin olive oil