Rick Bayless served this with smoked quail in his first dish during the finale meal on Bravo’s “Top Chef Masters.”

I made it for friends and heard nothing but praise. I ate it all week long. Great stuff.

¼ cup vegetable oil

¼ cup white vinegar

1 tablespoon dry sherry

2 tablespoons water

2 small cloves garlic, peeled and coarsely chopped

1 tablespoon. sugar

Heaping 1 teaspoon salt

½ medium head green cabbage, cored and very thinly sliced (about 8 cups)

¼ cup chopped parsley leaves

Put oil, vinegar, sherry, water, garlic, sugar, and salt into a blender and puree until smooth. Put cabbage into a large bowl and sprinkle parsley on top. Pour dressing over slaw and toss well. Cover bowl and refrigerate for at least 1 hour before serving.

Source: Rick Bayless.