From the blog For Love of the Table
7 to 8 oz. trimmed and cored green cabbage (about 1/3 of a medium-sized head of cabbage)
1 medium apple—choose something that is sweet-tart and crisp (like a Braeburn or a Pink Lady)
1/4 c. dried cranberries, roughly chopped
2 to 3 T. minced flat leaf parsley (the leaves may also be cut into a rough, fine julienne)
1 1/2 to 2 T. lemon juice
1 T. olive oil
2 t. honey
Salt & Pepper
Cut the cabbage into wedges of a manageable width and using a mandoline, shave very finely. If your mandoline has a fine julienne blade, use the mandoline to cut the apple into a julienne—otherwise, slice the apple very thinly (using the mandoline), stack the slices and cut finely crosswise to obtain a julienne. Place the apples in the bowl with the cabbage.
Add the remaining ingredients and toss well. Taste and adjust the seasoning and lemon juice.
Makes 3 cups slaw
Notes: This slaw is good fresh, but it also makes a fine leftover and is a nice salad to take in a boxed lunch...it would also be a nice addition to a potluck dinner.
http://www.forloveofthetable.com/2013/12/cabbage-apple-slaw-with-dried.html