COLESLAW With Italian Vinaigrette Dressing (From Chuck Muer's)

3/4 lb. cabbage, coarsely shredded (6 cups)
1/2 c. onion, finely diced
1/2 c. fresh parsley, coarsely chopped
1/2 c. carrots, shredded
1/2 t. white pepper
1/2 t. salt
juice of 1/2 lemon
1/2 c. Italian vinaigrette dressing*

Toss together the first 6 ingredients. Toss with juice and dressing.

*ITALIAN VINAIGRETTE DRESSING:

1/2 c. olive oil
1/4 c. plus 2 T. vegetable oil
3 T. white wine vinegar
1/4 t. dried basil
1/4 t. dried oregano
1/4 t. garlic, minced
1 T. sugar
dash ground cumin

Whisk together and refrigerate.
(makes 1 cup)

From the August, 2003, Menu Minder