Source: Bon Appetit, June 1997

2 pounds carrots, peeled, coarsely grated (about 7 cups)
2-3 green onions, chopped
3 tablespoons minced fresh parsley
3 tablespoons white wine vinegar
1 tablespoon grated lemon peel
2 teaspoons Dijon mustard
1/2 cup olive oil
8 whole red cabbage leaves


Mix carrots, green onions and parsley in large bowl to blend.

Whisk vinegar, lemon peel and mustard in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Pour dressing over carrot mixture. Toss to coat evenly. Cover and refrigerate at least 2 hours. (Can be prepared 8 hours ahead. Keep refrigerated. Let stand 1 hour at room temperature before serving.)

Spoon salad into cabbage leaves; arrange on platter and serve.