Classic Coleslaw - Mayonnaise free version

1          cup fresh italian parsley, stems discarded

1          large carrot, peeled and trimmed

1          medium-large radish, trimmed

¼         medium head red cabbage, cored

¼         medium head savoy cabbage, cored

¼         teaspoon kosher salt

⅛                   teaspoon freshly ground black pepper

2 to 3    teaspoons cider vinegar

2½       tablespoons extra virgin olive oil

Nutritional information per serving (½ cup):

Calories 55 (68% from fat) • carb. 4g • pro. 1g • fat 4g sat. fat 1g • chol. 0mg • sod. 89mg • calc. 25mg • fiber 1g

1. Insert the chopping blade into the work bowl of the food processor. Add parsley and pulse to finely chop, about 6 to 8 pulses.
2. Keeping the parsley in the bowl, remove the chop­ping blade and insert the shredding disc. Shred the carrot and the radish. Remove the shredding disc and flip to the slicing side. Slice the cabbage.
3. Transfer ingredients to a large mixing or serving bowl. Toss vegetables together with the salt, pepper, vinegar and oil. Taste and adjust seasoning as desired.