Cabbage Slaw Recipe

Prepare cabbages

Remove any wilted outer leaves from the green and red cabbage. Cut each cabbage into quarters, remove core, then thinly slice across the grain to produce fine shreds. Measure approximately 6 cups shredded green cabbage and 2 cups shredded red cabbage. Transfer to a large mixing bowl.

Grate carrot and chop herbs

Peel and coarsely grate one medium carrot until you have about 1 cup. Roughly chop the fresh parsley and fresh mint, then thinly slice the green onions on the bias. Add the carrot, parsley, mint, and green onions to the bowl with the shredded cabbage and toss to combine.

Make the dressing

In a separate small bowl or jar, combine 1/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon dried mint, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple), 1 teaspoon freshly ground black pepper, and 3/4 teaspoon kosher salt. Whisk vigorously (or shake in a jar) until the dressing is emulsified and uniform.

Dress the slaw

Pour the dressing over the cabbage mixture. Using tongs or two large spoons, toss thoroughly to coat all vegetables evenly. Taste and adjust seasoning: add up to 1/4 teaspoon more salt or a squeeze more lemon if desired.

Rest and finish

Let the dressed slaw rest for 10–15 minutes at room temperature to allow flavors to marry and the dried mint to rehydrate. If using optional add-ins, stir in 1/4 cup toasted seeds and/or 1/4 cup crumbled feta or goat cheese just before serving to preserve texture.