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.
5 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.
1 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.
2 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.
3 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.
4 Add the finely chopped parsley, olive oil, and white balsamic vinegar. Give it a toss and enjoy!
