• 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.