Bright, crisp, and bursting with flavor, this nutrient-dense tri-color slaw is more than just a side dish—it’s a powerhouse of nourishment. Packed with vibrant cabbage, a cruciferous vegetable, it delivers a hefty dose of fiber, antioxidants, and potent anti-inflammatory compounds. Celebrated for their cancer-fighting properties, these veggies team up with a zesty dressing to create a dish that’s as delicious as it is functional. Whether you’re looking to support gut health, boost immunity, or simply add a refreshing crunch to your plate, this slaw has you covered.
TIME20m
SERVES4-6 People
INGREDIENTS
- 1/4 head green cabbage, trimmed and shredded
- 1/4 head purple cabbage, trimmed and shredded
- 2 large carrots, shredded
- 1/2 cup flat leaf parsley, loosely packed, rough chop DRESSING
- 1/4 cup extra virgin olive oil
- 1/4 cup brown rice vinegar
- 2 limes, juiced (about 1/8 cup)
- 1 tablespoon Dijon mustard
- fresh ground pepper, to taste
SHOPPING LIST
- 1 head green cabbage
- 1 head purple cabbage
- 2 large carrots
- 1 bunch flat leaf parsley
- 1 bottle xtra virgin olive oil
- 1 bottle rice vinegar
- 2 limes
- 1 jar Dijon mustard
- fresh ground pepper
EQUIPMENT
- Large bowl
- Box shredder
- Mason jar or small bowl
STEP 1
Remove outer leaves of cabbage, quarter and thinly slice (shred).
STEP 2
Shred carrots and chop parsley. Add to bowl and toss.
STEP 3
In mason jar or small bowl, combine dressing ingredients and mix well.
STEP 4
Toss dressing with vegetables. Add fresh ground pepper to taste.
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