As-Good-As-Cole-Slaw Cabbage And Parsley Salad Recipe

• 1 1 1/2-pound green cabbage
• The leaves from a 1 3/4 ounce-bunch of flat leaf parsley
• 1 tablespoon creme fraiche or sour cream
• 1 teaspoon Dijon mustard
• 1 teaspoon anchovy paste
• 3 tablespoons olive oil
• 2 tablespoons cider vinegar
• About .15 ounces (exact, I know) snipped chives (from about a quarter of a standard pack)
• 2 tablespoons finely chopped capers
• Salt
• Pepper

1. Core the cabbage and slice into 6 wedges. Feed through the food processor, fitted with the thin slicing disk. Feed the parsley in after it.
2. In a large bowl, whisk together the creme fraiche, mustard, anchovy paste, olive oil, vinegar, chives, and capers until combined. Season liberally with salt and pepper. Add the shredded cabbage and parsley, and toss to thoroughly combine. Cover with plastic wrap and refrigerate for 1 hour. Serve.

green cabbage, flat leaf parsley, crueme fraueeche, mustard, anchovy paste, olive oil, cider vinegar, chives, capers, salt, pepper

Taken from www.seriouseats.com/recipes/2012/02/the-secret-ingredient-parsley-as-good-as-cole-slaw-salad-recipe.html (may not work)