Serves 6 to 8
1/4 cup vegetable oil
1/4 cup white-wine vinegar
1 T dry sherry
2 cloves garlic, finely chopped
1 T sugar
1 t coarse salt
1/2 large head green cabbage, cored and thinly sliced (about 8 cups)
1/4 cup flat-leaf chopped parsley
- Combine oil, vinegar, sherry, garlic, sugar, salt and 2 t water in the jar of a blender. Blend until smooth.
- Place cabbage in a large bowl; sprinkle with parsley. Pour over oil mixture; toss until well combined. Refrigerate at least 1 hour before serving.