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1 firm medium head of cabbage
3 green onions
2 Tbsp. canned or fresh
parsley leaves

Dressing for Slaw:
1/3 c. vegetable oil
1/2 c. distilled white vinegar
1/2 c. granulated sugar
1 Tbsp. salt
dash of pepper

Slice head of cabbage very thin, using very sharp knife.
Slice green onions, including green tops. Mix cabbage and
onions well with parsley, then pour dressing over cabbage
mixture and toss lightly. Best flavor if allowed to set in
refrigerator several hours before serving.

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