Step 1

Whisk together the mustard, vinegar, garlic, and chile in a large bowl. Add the oil a little at a time, whisking all the while, until the dressing thickens.

Step 2

Add the cabbage, bell pepper, and scallions and toss with the dressing. Sprinkle with salt and pepper. Refrigerate until you’re ready to serve, tossing once in a while if you can. (It’s best to let this rest for an hour or so before serving, to allow the flavors to mellow; the cabbage will also soften a bit and exude some juice. Or let it sit for up to 24 hours if you like, then drain the slaw before continuing.) Just before serving, add the parsley and toss.— Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition