Ingredients

1          cup fresh italian parsley, stems discarded

1          large carrot, peeled and trimmed

1          medium-large radish, trimmed

¼         medium head red cabbage, cored

¼         medium head savoy cabbage, cored

¼         teaspoon kosher salt

1/8                   teaspoon freshly ground black pepper

2 to 3    teaspoons cider vinegar

2½       tablespoons extra virgin olive oil

Instructions

1. Insert the chopping blade into the work bowl of the food processor. Add parsley and pulse to finely chop, about 6 to 8 pulses.


2. Keeping the parsley in the bowl, remove the chop­ping blade and insert the shredding disc. Shred the carrot and the radish. Remove the shredding disc and flip to the slicing side. Slice the cabbage.


3. Transfer ingredients to a large mixing or serving bowl. Toss vegetables together with the salt, pepper, vinegar and oil. Taste and adjust seasoning as desired.

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