Ingredients
Scale
- 4 cups Green cabbage, finely shredded
- 2 cups Red cabbage, finely shredded
- 1 large Carrot, grated
- 1/2 cup Fresh parsley, chopped
- 3 Green onions, sliced
- 1/4 cup Extra virgin olive oil
- 3 tablespoons Fresh lemon juice
- 2 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper
Instructions
- Step 1: Prepare the Vegetables. Start by shredding the green and red cabbage. You can use a sharp knife for thin ribbons or a mandoline for a more uniform texture. Place the shredded cabbage into a large mixing bowl. Add the grated carrot, chopped parsley, and sliced green onions. Toss the vegetables together until the colors are evenly distributed.
- Step 2: Whisk the Mediterranean Dressing. In a small jar or bowl, combine the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper. Whisk vigorously or shake the jar until the oil and lemon juice emulsify into a smooth, golden dressing. Taste the dressing and adjust the salt or lemon to your preference.
- Step 3: Combine and Chill. Pour the dressing over the cabbage mixture. Use large spoons or clean hands to toss the slaw thoroughly, ensuring every piece of cabbage is coated. For the best flavor, let the slaw sit in the refrigerator for at least 20 minutes before serving. This allows the acids in the lemon juice to soften the cabbage slightly while keeping that signature crunch.
- Cook Time: 15 minutes