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4 jalapeƱo peppers, stemmed, seeded and cut lengthwise into thin slivers (julienne)

1/2 large head green cabbage, cored and shredded (8 to 9 cups)

2 large carrots, peeled and shredded (scant 2 cups)

Leaves from 1 small bunch flat-leaf parsley, finely chopped (about 1 cup)

1 cup apple cider vinegar

2 1/2 tablespoons kosher salt

1 tablespoon sugar

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