- 1/2 cup sugar
- 1/2 cup tarragon vinegar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 garlic clove, minced
- 8 cups shredded cabbage (about 1 medium head)
- 2 tablespoons minced fresh parsley
- In a jar with a tight-fitting lid, combine the sugar, vinegar, oil, salt, paprika and garlic; shake well. Place cabbage and parsley in a large bowl. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 8 servings.
Originally published as Tarragon Coleslaw in Reminisce October/November 2006, p48
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