Tip: Don't make this salad too far in advance or it will lose its brilliant red color.
In a large bowl, mix together the cabbage, vinegar, apple juice, mustard seeds, brown sugar, mustard powder and salt and pepper to taste. Mix thoroughly. Cover and let marinate for 2 hours or until the cabbage is tender. Remove salad from the refrigerator and add the red onion, nectarines, parsley, chives and lemon juice. Mix well. Adjust seasoning with salt and freshly ground black pepper
Serve immediately with Tony Roma’s St. Louis Style Spare Ribs