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As-Good-As-Cole-Slaw Cabbage and Parsley Salad

kept bymlehet
recipe bySerious Eats

1 1 1/2-pound green cabbage
The leaves from a 1 3/4 ounce-bunch of flat leaf parsley
1 tablespoon crème fraîche or sour cream
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
3 tablespoons olive oil
2 tablespoons cider vinegar
About .15 ounces (exact, I know) snipped chives (from about a quarter of a standard pack)
2 tablespoons finely chopped capers



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