Vinegar Slaw
Bright, clean and crisp. A perfect addition to sandwiches or plates.
Ingredients
- 1/2 head red or green cabbage
- 1/4 cup lemon juice
- 1/2 cup flat leaf parsley, chopped
- 3 tbsp vinegar red wine, rice or apple cider variety
- 6 tbsp extra virgin olive oil
Instructions
- Cut the head of cabbage into quarters by slicing through the core. Cut out the core from each quarter by cutting through it at an angle.
- Thinly slice, set in a colander and season with a big pinch of salt (this will help draw out the water). Toss and let sit for 20 minutes.
- Drain off any remaining water in the cabbage and transfer it to a large bowl. Add the parsley.
- Dress with the lemon juice, vinegar and olive oil. Toss to thoroughly combine all ingredients.
- Taste and add salt or lemon if/as needed. Serve.
- Keeps in fridge for up to 2 days.
Notes
If you don't have time (or don't want to) shred the cabbage, you can just buy a bag of pre-shredded cabbage like this.