Red Cabbage Slaw
Serves 210 mins prep0 mins cook
This colorful salad is high in fiber, low in calories, and is delicious as a side dish or the base of a meal.
0 servings
What you need
Instructions
The Veggies 1 Working one cabbage wedge at a time, hold onto the top (the root) and start shredding it by using a serrated y-peeler. Additionally, you can thinly slice it with a knife or use a food processor with the shredder attachment for ease. 2 Once shredded, add to a bowl. Peel the carrots and julienne each one with a julienne peeler. Alternatively, you can grate them on a cheese grater or try to julienne them with a knife. 3 Add the julienned carrots to the bowl along with the finely chopped fresh parsley. 6 I like to add a pinch of salt on top and massage with clean hands so that the cabbage softens a bit. The Dressing 5 In a measuring cup or mason jar, add the olive oil, white balsamic vinegar, and honey dijon mustard. Whisk well, pour it over the salad and enjoy with your favourite protein of choice.View original recipe