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Video recipe

About this recipe

✨

Recipe highlight

Why you’ll love it

Crunchy cabbage, sweet carrot, sharp vinegar, lemon, and herbs make this Balkan slaw fresh, simple, and wildly useful. 🥗

Ingredients

• Slaw base 🥬
• 🥬 700 g white cabbage, finely shredded (8 cups / 1.54 lb)
• 🥕 180 g carrot, grated (1½ cups / 6.3 oz)
• 🧅 60 g red onion, very thinly sliced (⅓ cup / 2.1 oz), optional
• 🌿 20 g fresh parsley, chopped (½ cup / 0.7 oz)
• 🧂 8 g fine sea salt, for softening cabbage (1⅓ tsp / 0.28 oz)
• Vinegar dressing 🍋
• 🫒 60 ml olive oil or sunflower oil (¼ cup / 2 fl oz)
• 🍷 35 ml apple cider vinegar or white wine vinegar (2 tbsp + 1 tsp / 1.2 fl oz)
• 🍋 20 ml lemon juice (4 tsp / 0.68 fl oz)
• 🍯 10 g honey or sugar (2 tsp / 0.35 oz)
• ⚫ 2 g black pepper (1 tsp / 0.07 oz)
• 🌶️ 1 g chili flakes, optional (½ tsp / 0.04 oz)
• Finish ✨
• 🌿 5 g fresh parsley, extra for serving (2 tbsp / 0.18 oz)
• 🍋 1 lemon wedge, optional
• 🥖 300 g warm bread, optional (10.6 oz) gluten

Preparation

• 1 Shred the cabbage 🥬 Slice the cabbage very finely with a sharp knife or mandoline. Place it in a large bowl so there is enough space to toss it properly.
• 2 Salt and massage 🧂 Add the salt and massage the cabbage firmly for 1–2 min until it softens slightly, turns glossy, and releases a little juice.
• 3 Add the vegetables 🥕 Add grated carrot, red onion if using, and chopped parsley. Toss gently so the colors spread evenly through the cabbage.
• 4 Mix the dressing 🍋 In a small bowl, whisk olive oil, vinegar, lemon juice, honey, black pepper, and chili flakes if using until glossy and balanced.
• 5 Dress and rest 🥗 Pour the dressing over the cabbage mixture and toss for 30 sec. Let the salad rest for 15 min so the cabbage absorbs the vinegar and becomes juicy but still crisp.
• 6 Finish fresh ✨ Taste and adjust with a little extra lemon or pepper if needed. Finish with parsley and serve chilled or at room temperature.

Timing details

Nutrition

Estimated values per serving.

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