Provided by Molly O'Neill
Categories side dish
Time 1h10m
Yield 25 servings
Number Of Ingredients 15
Steps:
- Combine the dressing ingredients in a blender and emulsify, about 30 seconds. Refrigerate, covered, at least 1 hour and up to 4 days.
- Cut all the cabbages into quarters, core and shred. Toss all the vegetables in a large bowl with the dill and parsley. Cover and refrigerate. The slaw can be made up to 24 hours ahead. When ready to serve, add the dressing and toss well.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 150 milligrams, Sugar 8 grams, TransFat 0 grams
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