- Working one cabbage wedge at a time, hold onto the top (the root) and start shredding it by using a serrated y-peeler. Additionally, you can thinly slice it with a knife or use a food processor with the shredder attachment for ease.
- Once shredded, add to a bowl. Peel the carrots and julienne each one with a julienne peeler. Alternatively, you can grate them on a cheese grater or try to julienne them with a knife.
- Add the julienned carrots to the bowl along with the finely chopped fresh parsley.
- In a bowl add the olive oil, white balsamic vinegar, and mustard. Whisk well, pour it over the salad and enjoy with your favourite protein of choice.
Recipe by The Modern Nonna with a Smak Dab twist
