Part of a menu I recently prepared for 250 people was coleslaw. I wanted something tangy, and this is it. I like the freshness that the parsley adds. I used the Italian type.
2 c. finely shredded cabbage
1 finely shredded medium carrot
1 T. chopped fresh parsley (curly or Italian)
¼ t. onion powder
3 T. water
3 T. red wine vinegar
1 ½ t. sugar
1 t. olive oil
1/8 t. dried basil
Dash garlic powder
Pinch salt
Combine cabbage, carrots and parsley; toss well.
Combine remaining ingredients in a jar or blender and shake or blend to combine. Pour over cabbage mixture. Cover and chill. Toss before serving. Serves 4
