Prep time: 10 mins Other: 20 mins
Serves: 4-6
A beautiful and bright Israeli salad with tangy flavour. It is lighter than the regular coleslaw as I do not add the mayonnaise - it benefits its flavour and has a lovely crunch. A vegan-friendly recipe.
1 small red cabbage (about 500 g), finely shredded
1 tsp salt
2-3 medium carrots, peeled and grated
1 small red onion, sliced very thinly (in quartes)
1 large handful of fresh parsley leaf, washed and chopped (discard the stalks)
1 small garlic clove, finely minced
1 Tbsp Dijon mustard
1 tsp dry (or fresh) dill
2 Tbsp extra virgin olive oil
3 Tbsp lemon juice
black pepper
1. Put the cabbage in a colander and mix with salt. Leave for about 20 mins to dehydrate and to soften the vegetable.
2. Put minced garlic, lemon juice, mustard, olive oil, black pepper and dill in a small jar. Fit the lid on and shake vigorously to mix.
3. Squeeze the cabbage and put in a bowl along with carrots, onions and parsley. pour over the sauce and mix well.
4. Enjoy!