1 head of cabbage, white leaves shredded rn2 medium carrots, julienned rn6 green onions with stems, chopped rn2 tablespoons fresh parsley, chopped rn2 scallions, finely chopped
Mix well.
Toss with a dressing made from:
6 t. safflower oil
3 t. cider vinegar
1/2 t. each of white pepper and salt.
Refrigerate and let sit for at least an hour. toss again before serving.
Source: razzledazzlerecipes.com
