Adapted by Sarah Woutat
1 cup minced parsley leaves
1/4 cup white wine vinegar (cider vinegar or white vinegar are fine)
3 tbsp Dijon or whole grain mustard
1/3 cup drained bottled horseradish
3/4 cup vegetable oil
2-3 pounds cabbage, grated in a food processor or thinly sliced by hand
6 carrots, grated in a food processor, or a cheese grater works just fine
1/2 cup minced scallion or fresh onion tops
2 garlic cloves, minced
In a large bowl whisk together vinegar, mustard, horseradish, and salt and pepper to taste. Add oil in a steady stream, whisking until dressing is emulsified. Add cabbage, carrots, scallion, parsley, garlic, and salt and pepper to taste and toss well. Slaw made be 1 day in advance and kept covered and chilled.
**I like to add black beans or black-eyed peas to this. You can also reduce the amount of oil, add mayonnaise, omit the horseradish, whatever you want. This dressing is pretty forgiving.