8 c. finely shredded cabbage (2 1/2 lb. med. head)
1 c. finely sliced celery
1/2 c. shredded carrot (1 med. carrot)
1/2 c. sliced green onion
1/4 c. chopped parsley
2 tbsp. salad oil
3/4 tsp. salt
1/2 tsp. celery salt
1/4 tsp. pepper
1/4 tsp. monosodium glutamate
1/4 c. wine vinegar, vinegar, lemon juice or combination

Combine cabbage, celery, carrot, green onion and parsley. Pour on salad oil and toss until slaw is evenly coated. Sprinkle on and toss in the seasonings, salt, pepper, celery salt and monosodium glutamate - which will now stick to the oil coated slaw. Finally add wine vinegar and toss. Makes 8 cups.