Red Coleslaw

 Red Coleslaw

adapted from Every Day with Rachael Ray June / July 2007

Makes 5 servings            0 WW Blue points

2 cups shredded red cabbage (or any cabbage you have on hand green, napa etc)

1 Tbsp chopped fresh parsley

1 1/2 Tbsp olive oil

1 1/2 Tbsp water

1 1/2 Tbsp red wine vinegar

1/8 tsp celery seeds

Celery salt and black pepper to taste

1. Place the cabbage and parsley in a bowl.
2. Whisk together the olive oil, water, vinegar and celery seeds. Season to taste with celery salt and pepper.
3. Toss the dressing with the cabbage mixture.
4. Set aside for the cabbage to soften for a couple of hours before using. Tossing occasionally.