By Jeff Parker

I needed cabbage to go with my corned beef and cabbage un-boiled dinner. Emerald City Slaw is a take on a parsley and scallion slaw that I had eaten when I lived in Seattle (Emerald City) and thought the green-ness was just the right thing to serve with my St. Paddy’s Day grilled Corned Beef with Mustard Plaster. The extra little kick of horseradish is perfect with the scallions and really bumps this slaw up!

Emerald City Slaw

serves eight

4 cups shredded green cabbage; about 1 pound
1 cup …read more

Source:: grillingoutdoorrecipes.com