Portion Size: 1/2 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 pounds red cabbage	Washed, cored, and finely shredded
3 carrots	Washed, peeled, and shredded
1 tablespoon parsley	Washed, trimmed and finely chopped or 2 tsp. dried parsley
1 teaspoon chives	Washed, trimmed and finely chopped or 1 tsp. dried chives
2 tablespoon lemon juice
2 tablespoon sherry vinegar	or white wine vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
1 small garlic clove	Wash and finely minced
1 teaspoon Dijon mustard
1 teaspoon honey
6 tablespoons extra virgin olive oil or canola oil (or a mix of the two)	Or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredients. Drain.
2	Toss together the cabbage, carrots, parsley, and chives.
3	Whisk together the lemon juice, vinegar, salt, pepper, garlic, honey and Dijon mustard. Whisk in the oil.
4	Toss with the vegetables and herbs. Chill.