Autumn Cabbage Slaw

1. 1

   In a large bowl, combine the vinegar, oil, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper and stir until the sugar is dissolved. Add the cabbage, onion, and parsley and toss to combine.

2. 2

   Cut away the peel and white pith of the oranges. Slice the fruit into thin half-moons and gently fold into the cabbage. Refrigerate, covered, tossing occasionally, for 2 hours. Serve chilled or at room temperature.

3. 3

   The slaw can be made up to 2 days ahead. Just leave out the oranges, which lose their bright color over time. Pack them separately and fold them in just before serving.

* Per serving · 4 servings · Values may vary.

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