A healthy Coleslaw Salad and Ideas for the Grill
 
Prep time
Total time
 
A delicious, healthy and colorful cabbage and carrot salad that is gluten free and vegan!
Author:
Recipe type: Salad/Side Dish
Cuisine: Greek
Serves: serves 4
Ingredients
  • 3 cups cabbage (white & purple), shredded (see note)
  • 1 cup carrots, shredded
  • 5 TBSP. extra virgin olive oil
  • 3 TBSP. fresh lemon juice
  • 1 TBSP. Dijon mustard
  • 1 TBSP. honey
  • 1 tsp. sea salt
  • _ tsp. freshly ground pepper
  • Optional additions:
  • --- cilantro leaves, chopped
  • --- fennel, minced
  • --- fennel fronts, chopped
Instructions
  1. Prepare all the vegetables and combine them in a medium bowl.
  2. To make the light dressing, whisk together the olive oil, lemon juice, mustard, honey, salt and pepper.
  3. Drizzle the dressing over the vegetables and toss well until all the ingredients are lightly coated. Taste and adjust if necessary.
  4. Cover lightly and place in the refrigerator for an hour to allow all the flavors to blend. Enjoy chilled or at room temperature.
Notes
To shred the cabbage, you can use a very sharp knife or a mandolin. If you are in a hurry, you can even use the pre-shredded slaw mix that you find in most stores.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/a-healthy-coleslaw-salad/