1 small head green cabbage (about 2 1/2 pounds, or about 10 cups shredded cabbage or coleslaw mix)
1 bunch fresh parsley
3/4 cup toasted, sliced almonds
3/4 cup dried cranberries
Kosher salt
Freshly ground black pepper
Instructions
Finely chop 1/2 medium red onion and add to a large bowl. Whisk in 1/3 cup vegetable oil, 1/4 cup apple cider vinegar, 2 tablespoons maple syrup, 4 teaspoons Dijon mustard, and 1/2 teaspoon kosher salt. Let sit for at least 10 minutes for the flavors to meld. Meanwhile, prepare the cabbage.
Cut 1 small green cabbage into 8 wedges through the core, then cut the core from each piece. Thinly slice the cabbage wedges crosswise to shred (about 10 cups). Pick the leaves from 1 bunch fresh parsley and coarsely chop until you have 2/3 cup.
Add the shredded cabbage, chopped fresh parsley leaves, 3/4 cup toasted, sliced almonds, and 3/4 cup dried cranberries to the dressing. Toss to combine. Taste and season with kosher salt and black pepper as needed.
