Asian Red Cabbbage Coleslaw

• 1 1/2 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 1/2 tablespoons balsamic vinegar
• 1/2 cup rice vinegar
• 1 1/2 teaspoons maple syrup
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper ground
• 1/4 teaspoon cayenne pepper or more if desired
• 6 cups red cabbage thinly sliced
• 38 cups parsley leaves fresh, chopped
• 3 tablespoons cilantro chopped
• 38 cups red onion minced

1. In a large bowl, combine oil, lemon juice, vinegars, maple syrup, salt, black pepper, and cayenne.
2. Toss with cabbage; let stand at room temperature for 1 hour.
3. Taste for seasoning and adjust if necessary, toss in parsley, cilantro and red onion.
4. Serve at room temperature.

olive oil, lemon juice, balsamic vinegar, rice vinegar, maple syrup, salt, black pepper, cayenne pepper, red cabbage, parsley, cilantro, red onion

Taken from recipeland.com/recipe/v/asian-red-cabbbage-coleslaw-3435 (may not work)