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

By
Kerry Saretsky
a photograph of Kerry Seretsky, a contributing writer at Serious Eats.
Kerry Saretsky

Kerry Saretsky interned at Serious Eats in 2008, and wrote the French in a Flash recipe column. She also writes her own blog on modernized French cuisine called French Revolution Food.

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Updated August 30, 2018
20120209CabbageParsleySlaw.jpg
Kerry Saretsky

This salad co-stars cabbage and parsley. Full of grassy flavor and gorgeous emerald color from the parsley, the crunch of cabbage, and the punctuation of capers, anchovies, chives, and cider vinegar. It is so light and crisp and bright; it's the perfect lighter alternative to slaw. I think it goes especially well alongside fish sandwiches.

Recipe Details

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

Active 5 mins
Total 65 mins
Serves 4 servings

Ingredients

  • 1 1 1/2-pound green cabbage
  • The leaves from a 1 3/4 ounce-bunch of flat leaf parsley
  • 1 tablespoon crème fraîche 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

Directions

  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 crème fraîche, 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.

Special equipment

Food processor with a thin slicing disc

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