When I was a child, my mother often made coleslaw in the summertime. It was so good, that I’d often eat it by itself instead of as a side dish. It featured purple cabbage, green cabbage and carrots. She no longer makes the dish, and I’ve missed it. So I was really happy to find a similar recipe that I like even more.
I am a huge fan of purple cabbage. Not only is it tasty, but it’s a good source of fiber, potassium, folate, calcium, magnesium and vitamins C, K and A.
I make a big bowl of this slaw. I usually serve it alongside grilled meat for dinner and then save what’s left for lunch the next day.
Lemon coleslaw
- 1 small purple cabbage, shredded
- 1 small green cabbage, shredded
- 2 carrots, shredded
- zest of 1 lemon
- ½ cup lemon juice
- ½ cup olive oil
- 2 tablespoons honey
- 2 teaspoons sea salt
- ½ teaspoon pepper
- Put all ingredients in a large bowl. Toss to combine.
- Serve right away or refrigerate overnight.
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