4 cups shredded red cabbage about 1/2 head
2 carrots shredded or julienned
1 small apple julienned
2 tablespoons parsley finely chopped
½ cup chopped pecans or walnuts, optional
2 tablespoons orange juice (dressing)
2 tablespoons vegetable oil (dressing)
1 tablespoon cider vinegar (dressing)
1 tablespoon sugar (dressing)
½ teaspoon dijon mustard (dressing)
¼ teaspoon salt (dressing)
black pepper to taste (dressing)
1. Combine all dressing ingredients in a bowl and whisk. Set aside.
2. Shred the cabbage as finely as possible.
3. Combine all ingredients except the pecans in a bowl. Toss with dressing.
4. Refrigerate at least 1 hour before serving. Top with pecans and serve.