- 1/4 head each of red and green cabbage, shredded
- 2-3 carrots, shredded
- Juice of 1 lemon (2-3 tbsp.)
- 1/2 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 1/4 cup. olive oil
- 1 tbsp. local honey
- 2 tbsp. parsley, chopped
Combine cabbage and carrot in a bowl. Whisk lemon juice, sea salt, black pepper, olive oil and honey. Pour dressing over slaw and marinate 30-45 minutes or overnight. Garnish with fresh parsley.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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