Tested Recipe Adapted from www.pbs.org
¼ small purple cabbage
½ small green / white cabbage
½ carrot, shredded
½ lemon zest
¼ cup lemon juice
¼ cup olive oil
1 tablespoon honey
1 teaspoon salt
¼ teaspoon black pepper powder
- Remove any tough outer leaves from cabbage.
- Trim the core and any tough stems from the cabbage and thinly slice.
- Add all ingredients into a mixing bowl. Toss to combine.
- Serve this right away for more of a salad, or store it in the fridge overnight for a slaw that’s more pickled.