I often make some variation of this cabbage slaw about once a week at my house. Cabbage slaws and salads are very easy to prep as a side dish for dinner, and my children love them. Leftovers also store well in your fridge for several days. Serve this cabbage slaw with roasted chicken and potatoes, or fish and baked winter squash for a nourishing winter meal.
Ingredients
Slaw
½ small heads
green cabbage
thinly sliced
½ small heads
red cabbage
thinly sliced
3 medium
carrots
peeled and thinly sliced
½ cups
finely chopped
parsley
Dressing
1 large
lemons
juiced
4 tablespoons
extra virgin olive oil
2 cloves
garlic
crushed
1 teaspoons
sea salt
