Clean the cabbage of any withered leaves. Wash, remove the core and chop them. Peel and coarsely grate the carrots, mix with the cabbage, chopped fresh celery leaves and fresh parsley.
Pour the vinegar, sugar, oil, water and 1 tbsp universal spice in a pot. Leave the marinade to boil and while it's still hot, pour it over the chopped vegetables.
Stir well and distribute the salad into jars. Don't sterilize. Store in a cool area.