Val's Sweet Cabbage Slaw with Green Onion and Parsley

Ingredients

• 1/2 large head green cabbage
• 3/4 cup chopped parsley
• 3/4 cup thinly sliced green onion, or more
• 1/4 cup canola oil
• 1/4 cup white balsamic vinegar or white vinegar
• 1/2 cup sweetener of your choice
• Salt to taste
• Freshly ground black pepper to taste

Directions

1. Remove the cabbage core, then slice the cabbage thinly and chop it roughly until you have about 6 cups. Rinse the parsley and chop it coarsely. Slice the green onions thinly.
2. In a small bowl or glass measuring cup, mix together the canola oil, white balsamic vinegar or white vinegar, sweetener, salt, and pepper.
3. Add the cabbage, parsley, and green onions to a salad bowl, and toss everything together.
4. Pour in only enough dressing to lightly coat the slaw, then toss again. You may have dressing left over.
5. Taste and adjust with more salt or pepper if you want, then serve. The slaw can be refrigerated for a day or so, though it is crunchiest when freshly made.