2 Tbsp. dijon mustard
2 Tbsp. lemon juice
1 clove garlic, minced
1/4 cup extra-virgin olive oil
1 bag (or 6 cups) shredded cabbage
1 red pepper, diced
1/3 cup scallions, chopped
1/4 cup parsley, chopped
Salt and pepper
Make the dressing first by combining the mustard, lemon juice, and garlic. Add the oil a little at a time, whisking continuously until combined.
Add cabbage, pepper, and scallions to a large bowl. Add the dressing and toss to combine. Sprinkle with pepper and salt.
Refrigerate at least 1 hour to let flavors mellow and cabbage to soften.
Toss with parsley just before serving.
Recipe adapted from How to Cook Everything by Mark Bittman