Lemony Cabbage Carrot Slaw

Serves 4-6 as a side dish

1 small head cabbage, cored and shredded

2 carrots, grated – peeled, if you prefer

4 green onions, thinly sliced

1 red bell pepper, sliced thin and cut into inch-sized pieces

1 daikon radish, quartered lengthwise and then thinly sliced crossways

½ c chopped Italian parsley

For the dressing:

Lemon juice & zest of 1 lemon

4 oz olive oil

Salt and pepper to taste

1 Tb dijon mustard

1 Tb honey

1 tsp red pepper flakes

With a fork, in a small bowl, whisk together the dressing ingredients. In a larger bowl, toss together the vegetables, then add the dressing and toss well to incorporate.

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