Ingredients:

  • 1 small head green cabbage, finely shredded (about 4 cups)
  • 1 medium carrot, grated
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup fresh parsley, chopped
  • ¼ cup scallions, sliced
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey (or agave syrup for a vegan option)
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions:

  1. Shred the cabbage finely and place in a large mixing bowl.
  2. Grate the carrot and add to the bowl.
  3. Dice the red bell pepper and halve the cherry tomatoes, adding them to the mix.
  4. Chop the parsley and slice the scallions, incorporating them as well.
  5. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
  6. Pour the dressing over the salad ingredients in the large mixing bowl.
  7. Toss gently until all the vegetables are evenly coated.
  8. Cover the salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  9. Toss the salad again before serving to ensure even distribution of dressing.
  10. Adjust seasoning if necessary.