Sour Slaw

• 1/4 cup vegetable oil
• 1/4 cup white-wine vinegar
• 1 tablespoon dry sherry
• 2 cloves garlic, finely chopped
• 1 tablespoon sugar
• 1 teaspoon coarse salt
• 1/2 large head green cabbage, cored and thinly sliced (about 8 cups)
• 1/4 cup flat-leaf chopped parsley

Directions

1. Combine oil, vinegar, sherry, garlic, sugar, salt, and 2 teaspoons water in the jar of a blender. Blend until smooth.
2. Place cabbage in a large bowl; sprinkle with parsley. Pour over oil mixture; toss until well combined. Refrigerate at least 1 hour before serving.

From MarthaStewart.com