- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 8 cups shredded green cabbage (from 1 small head)
1. Whisk lemon juice, oil, parsely, mustard, honey, garlic powder, salt and pepper together i a large bowl. Add cabbage and toss to coat; let stand for 10 minutes. Toss again; serve immediately or refrigerate for up to 1hour before serving.