A mayonnaise-free version of the classic barbecue dish, this is nice and light, with the same tang.
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
1/8 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
- Insert the chopping blade into the work bowl of the food processor. Add parsley and pulse to finely chop, about 6 to 8 pulses.
- 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.
- 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.
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