There’s lots of color in this version. Choose either dressing.
½head of green cabbage (halved through the core)
½head of red cabbage (halved through the core)
1 small red (bell) pepper, cored, seeded (Bell Pepper Basics), and cut into long, thin slivers
1 small yellow pepper, cored, seeded, and cut into long, thin slivers
3carrots, trimmed, peeled, and coarsely grated (about 2cups)
3scallion greens, thinly sliced on a sharp diagonal
¼cup chopped fresh parsley
Salt and freshly ground black pepper, to taste
Creamy Mustard-Dill Dressing or Light Sweet-and-Sour Dressing (recipes opposite page)
To shred the cabbage, cut the green cabbage half in half again through the core. Remove the outer leaves. Cut away the core with a large chef’s knife. Cutting crosswise, cut the cabbage in long, thin shreds. Transfer the shredded cabbage to a large mixing bowl. Repeat with the red cabbage. Add the red and yellow bell peppers, the carrots, scallions, parsley, and salt and pepper. Toss gently with your hands or 2 large spoons until all of the ingredients are evenly distributed.
Pour whichever dressing you choose over the vegetable mixture and toss with your hands or 2 large spoons to combine. Taste and correct the seasonings, adding more salt and pepper, parsley, or scallion greens, if needed. Cover and chill for at least 1 hour.