1 lg. head cabbage
1/2 c. chopped fresh parsley
1/2 c. chopped green onions
2 med. carrots, shredded
1/2 c. white wine vinegar
2 tbsp. red wine vinegar
1 tbsp. sugar
1 tsp. salt
1/3 c. salad oil
Celery seed

Shred cabbage, discarding the inner core. You will have about 8-10 cups. In a large salad bowl, combine cabbage, parsley, onions and carrots. In a shaker or if you prefer blender, combine vinegars, sugar, salt and oil; blend well. Pour dressing over salad and mix well. Sprinkle with celery seed; mix again. Refrigerate at least 10-15 minutes. Toss the coleslaw right before serving.