Ingredients
Directions
Add the shredded cabbage and carrots to a large bowl.
Make the dressing: Add all ingredients except for the cayenne to a high-speed blender. Blend until smooth. Alternatively, add all of the dressing ingredients to a bowl and whisk until combined. Taste and adjust seasoning as desired.
If you like spice, add one or two dashes of cayenne pepper.
Pour the dressing over the cabbage and carrots. Stir to combine.
Fold in the parsley and raisins, if using.
Transfer to an airtight container in the refrigerator for up to 1 hour before serving. For even more flavor, store overnight.
Chef's Notes
Substitutions
Substitute Napa cabbage for the green or purple cabbage. Or substitute any other vegetable that can be shredded (brussels sprouts, beets, radish).
Instead of carrots, use another shredded vegetable of choice.
Substitute lime or orange juice in place of lemon juice.
Instead of parsley, use cilantro, chives, green onion, or basil.
Substitute dried, naturally sweetened cranberries, or other dried fruit of your choice in place of raisins.
Prep Ahead
Shred the vegetables ahead of time and store in an airtight container in the refrigerator for up to 3 days before making this recipe.
Make the dressing ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days.
Ingredients
Directions
Add the shredded cabbage and carrots to a large bowl.
Make the dressing: Add all ingredients except for the cayenne to a high-speed blender. Blend until smooth. Alternatively, add all of the dressing ingredients to a bowl and whisk until combined. Taste and adjust seasoning as desired.
If you like spice, add one or two dashes of cayenne pepper.
Pour the dressing over the cabbage and carrots. Stir to combine.
Fold in the parsley and raisins, if using.
Transfer to an airtight container in the refrigerator for up to 1 hour before serving. For even more flavor, store overnight.
