This antioxidant-rich salad is a refreshing alternative to lettuce-based salads and tastes great dressed simply with lemon juice. It’s light crispness pairs well with meat, fish, or Mexican food. I use the food processor to quickly shred the cabbage and carrots, but you can also chop the cabbage and use a hand grater for the carrots. It also keeps well in the fridge, making for an easy weeknight veggie side dish!

Makes 4-5 cups slaw

½ small head of red cabbage
3 large carrots
4 sprigs parsley, chopped
Juice of ½ lemon

Shred the cabbage and carrots in the food processor. Transfer cabbage and carrots to a medium-sized bowl, and add parsley and lemon juice. Toss to combine.

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