| 1 | * cabbage should be cored and shredded. |
| 2 | ** bell peppers should be seeded and thinly slivered. |
| 3 | *** carrots should be pared and cut into 2" lengths, then into thin strips. |
| 4 | ~--------------------------------------------------------------------- ~-- combine the cabbage, bell peppers, carrots and parsley in a large mixing bowl. |
| 5 | Place all of the ingredients for the dressing in a second mixing bowl and whisk until completely blended. |
| 6 | Pour the dressing over the vegetables and toss to coat. |
| 7 | Refrigerate, covered at least one hour. |
| 8 | Taste for seasoning before serving |
