• 1 pound red cabbage - shredded
• 1 pound white cabbage - shredded
• 1 medium-size green bell pepper - cored and shredded
• 2 large carrots - grated or shredded
• 2 onions - minced
• 1/4 cup Fresh parsley (minced)

• 3 tablespoons olive oil (or any polyunsaturated oil)
• 1 cup fresh lemon juice
• 6 garlic cloves – minced
• 4 fresh chilies – minced  (or chili powder)
• 1 tablespoon fresh ginger - minced
• 1 tablespoon white horseradish (fresh or prepared)
• 1 tablespoon vinegar
• 1 tablespoon soy sauce
• salt and pepper to taste

Shred the cabbage in a food processor or grater. Put into a large bowl with the carrots, bell pepper, onions, and parsley. Combine cabbage, carrots, bell pepper, onions, and parsley. Cover and refrigerate.

Place remaining ingredients in a smaller bowl. Mix and whisk until well blended. Refrigerate dressing immediately in a refrigerator until chilled.

Pour dressing over cabbage and vegetables and toss together. Refrigerate at least 2 hours before serving.

Decorate your "Coleslaw à la Marcel" with fresh parsley, olives, and cottage cheese.