Scurvy-Fighting Slaw for a Snow Day

I haven't been able to make it to the supermarket in about a week. At this stage of the game, the larder is pretty bare and the produce supply is rather meager. Fortunately, several of my vegetable pantry staples were still in attendance.

When I'm craving salad, but am out of greens, I turn to some variation on a slaw. Tonight's version was a colorful concoction of red cabbage, carrots and parsley.

Scurvy-Fighting Slaw for a Snow Day
serves about 4

• 1 quarter of a head of red cabbage, sliced thin or shredded
• 3 carrots, peeled and grated
  
• 3 large handfuls of parsley leaves, large stems removed
• 1 orange
• olive oil
• red wine vinegar
• salt and pepper

Toss the vegetables together. Squeeze the orange over the salad and toss to combine. Drizzle olive oil over (about two-three circular passes over the bowl) and toss. Taste and add vinegar (if needed) and salt and pepper to taste.

Delicious, easy and healthful. A great companion to the corn and clam chowder we had for supper. Were I to serve this salad to "company" I would slightly increase the fussy factor and shred the cabbage very fine and pulled all the parsley into individual leaflets.