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Ingredients

• 1/4 small red cabbage
• 1/2 small green cabbage
• 1/2 carrot, shredded
• Zest of 1/2 lemon
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 tablespoon honey
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Remove any tough outer leaves from the cabbage.
2. Trim the core and any tough stems from the cabbage and thinly slice.
3. Add to a bowl with the shredded carrot, lemon zest, lemon juice, olive oil, honey, salt and black pepper. Toss to combine.
4. Serve this right away for more of a salad, or store in the fridge overnight for a slaw that is more pickled.

This recipe first appeared in the August 2014 edition of the HealthPerks newsletter.