In a bowl, whisk together 2 tablespoons red-wine
vinegar and 2 tablespoons extra-virgin olive oil.
Season with coarse salt and ground pepper.
Add ½ head green cabbage (about 1 pound), shredded,
3 tablespoons capers, rinsed, drained, and coarsely
chopped, and 1 cup packed fresh parsley leaves,
chopped.
Toss to combine. Season with salt and pepper.
Originally Submitted
3/7/2010
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