Healthy Coleslaw Recipe
Serves 2
10 mins prep
10 mins total
This Healthy Coleslaw Recipe is always on rotation in my household. It's proof that sometimes the most humble ingredients make for the best recipes. It's light, crunchy, and healthy.
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Note: Everything in this recipe is to taste. You can always add a little at a time, taste, and adjust accordingly. You can make a much bigger salad as it will keep in the fridge for a few days, so feel free to double the recipe if needed.
Place the quartered cabbage wedge on one of its sides and slice it thinly with a sharp knife. If you want to skip this step and make life easy, you can also put the cabbage wedge through a food processor with the slicer attachment or use a mandolin to slice it. Please be careful when using a knife or mandolin.
Use a julienne peeler or a standard vegetable peeler to julienne or peel the carrots. (A julienne peeler will slice veggies into thin strips.) You can also grate the carrots in the large holes of a cheese grater or in the food processor, using the same attachment as with the cabbage.
Transfer the cabbage and carrots to a bowl. Add a pinch of salt and gently massage the slaw mixture with your hands. The salt will pull out the moisture from the cabbage and make it easier to eat.
Add the finely chopped parsley, olive oil, and white balsamic vinegar. Give it a toss and enjoy!
