Ingredients
-
4 cups (960 milliliters) cabbage, shredded
-
2 carrots, shredded
-
3 tablespoons (45 milliliters) vegetable oil
-
3 tablespoons (45 milliliters) white vinegar
-
3 tablespoons (45 milliliters) sugar or honey
-
1/4 teaspoon (2 milliliters) celery seeds
-
1/4 teaspoon (2 milliliters) dry mustard
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1 teaspoon (5 milliliters) salt
-
1 teaspoon (5 milliliters) cracked pepper
-
3 tablespoons (45 milliliters) fresh parsley, chopped
Directions
- Toss all ingredients together in a large mixing bowl.
- Let rest for 30 minutes in the refrigerator.
