2 cups thinly sliced white cabbage
2 cups thinly sliced red cabbage
1 medium carrot, washed and grated
2 teaspoons caraway seeds
2 tablespoons flat-leaf parsley, finely chopped
2 tablespoons Dijon mustard
1/4 cup cider vinegar
1/4 cup extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
Pinch of sea salt and freshly ground black pepper to taste
Adapted from "Food: Vegetarian Home Cooking" by Mary McCartney © Sterling Epicure 2013. Provided courtesy of Mary McCartney. All rights reserved.
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