Coleslaw Cups Erika Lenkert   From Every Day with Rachael Ray June-July 2007 TEN SERVINGS Prep Time: 25 min 1 cup extra-virgin olive oil 1/2 cup red wine vinegar 1 tablespoon Dijon mustard Salt and pepper 1 head napa cabbage, 20 leaves left whole and the rest shredded (about 5 cups) 1/2 head red cabbage, shredded (about 5 cups) 1/2 head green cabbage, shredded (about 4 cups) 1/2 cup chopped flat-leaf parsley 2 teaspoons celery seeds 1. In a jar with a lid, combine the olive oil, vinegar, mustard and salt and pepper to taste. Shake vigorously and set aside. 2. In a large bowl, combine the shredded Napa, red and green cabbages with the parsley and celery seeds. Shake the dressing again and pour over the cabbage; toss to coat. 3. Trim the ends of the reserved cabbage leaves and place a large spoonful of marinated slaw in the center of each leaf; refrigerate until ready to serve.

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