Description

Ingredients

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

Preparation

• 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.
• 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.
• Add the vegetables 🥕 Add grated carrot, red onion if using, and chopped parsley. Toss gently so the colors spread evenly through the cabbage.
• 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.
• 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.
• Finish fresh ✨ Taste and adjust with a little extra lemon or pepper if needed. Finish with parsley and serve chilled or at room temperature.

Total Time

Nutritional Value

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