With the addition of extra virgin olive oil and zesty lemon, this coleslaw is fresh and light and goes well with any main, particularly grilled fish and meat.
- Category: Sides
- 1/2 large cabbage
- 2 carrots
- 6 stalks fresh parsley
- 1/2 lemon, juiced
- 3 tablespoons extra virgin olive oil
- Salt and Pepper
- Finely shred the cabbage and the carrots using a box grater or a food processor and place into a large dish.
- Pour over the lemon juice and olive oil and using your hands rub the mixture into the coleslaw, ensuring its well incorporated.
- Season with salt and pepper and garnish with finely chopped parsley.