Yields: ~3.5–4kg slaw (light, side-portion servings)

🧂 Ingredients:

Veg:

• 2 large red cabbages (~2.5–3kg total), finely shredded

• 4–5 large carrots, peeled and grated or julienned

• 1 red onion, finely sliced (optional — can be soaked in water to soften bite)

• 1 red or yellow pepper, thinly sliced (optional, for extra crunch + color)

Dressing:

• 200ml olive oil (~¾ cup)

• Juice of 3 lemons

• 3 tbsp red wine vinegar

• 2–3 garlic cloves, finely minced

• 2 tsp Dijon mustard (adds body to dressing)

• 1½ tbsp honey or maple syrup (balances the acidity)

• Salt and black pepper to taste

Fresh Herbs:

• 1 large bunch parsley, chopped

• 1 small bunch mint (optional, for extra lift)

👨‍🍳 Instructions:

1. Prep the veg:

   • Finely shred red cabbage using a mandoline, food processor, or sharp knife.

   • Grate or julienne carrots.

   • Combine cabbage, carrots, onion, and pepper in a massive mixing bowl.

2. Make the dressing:

   • Whisk together olive oil, lemon juice, vinegar, mustard, garlic, honey, salt, and pepper until emulsified.

3. Toss the slaw:

   • Pour the dressing over the slaw.

   • Toss thoroughly (use your hands or tongs) to coat everything evenly.

   • Add chopped parsley and mint, toss again.

4. Chill and rest:

   • Let sit at least 1 hour in the fridge, ideally overnight.

   • The slaw softens and the flavors develop beautifully.

✅ Serving & Tips:

• Can be made 1–2 days ahead.

• Add toasted sunflower seeds or pumpkin seeds before serving for extra crunch (optional).

• Serve cold or cool in a large salad bowl or tray.

• If you're doing a kids' section, you can reserve a no-onion, lightly dressed batch.