Slivers of red and green peppers and a zesty dressing make this slaw a good accompaniment for burgers or sandwiches. One small head of savoy cabbage feels heavy in the hand and will weigh about 1.5-lbs. 1. Prepare cabbage: Discard any bruised or yellowed leaves. Use a sharp chefs knife to cut cabbage in half lengthwise. Remove core from each half. Save the outer leaves for serving; package and refrigerate until needed. Place cut sides down and, starting at the leafy end, slice each half into paper-thin shreds. 2. In a large bowl, mix cabbage, peppers, parsley, and onion. 3. For dressing, stir together (or shake in covered jar) sugar, salt, celery seed, vinegar, and oil until sugar dissolves. 4. Pour dressing over cabbage mixture; mix lightly. Cover and refrigerate 30 minutes to 3 hours to blend flavors. 5. Serve on a bed of the savoys outer leaves. Serves 8: 37 cals, 0.4g fat (8% cff). ALTERNATE DRESSING (from original): 2 tablespoons sugar; 1 1/2 teaspoons salt; 1/2 teaspoon celery seed; 1/3 cup white vinegar; 1/4 cup olive oil. Each 98 Cals, 7g fat (59%cff); Recipe from syndicated columnist, Annette Gooch 01/06/99. Yogurt Apple Dressing, MasterCook and mail from Pat 1/99. Recipe by: Annette Gooch (1999) Posted to EAT-LF Digest by KitPatHanneman on Jan 19, 1999,