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Tangy Marinated Slaw

Total Time

25 m

Prep 10 m


8-10 servings

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Total Time

25 m

Prep 10 m


  • Yields: 8-10 servings

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  • 4 cup(s) green cabbage, finely shredded
  • 6 green onions, diced
  • 2 carrots, shredded or julienned
  • 1/4 cup(s) Italian parsley, finely chopped
  • 2 tbsp(s) extra virgin olive oil, or coconut oil
  • 4 tbsp(s) red wine vinegar, (or to taste) 2–3 tablespoons for less tangy slaw. We prefer 4–5 tablespoons, but it's quite tangy., May substitute with lemon or lime juice, though it will change flavor.
  • 1 tbsp(s) fresh lemon juice
  • 1 garlic clove, finely minced
  • 1/2 tsp(s) dried basil
  • 1/2 tsp(s) dried oregano
  • to-taste salt
  • to-taste black pepper, ground
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1. Combine all chopped and shredded vegetables in a large mixing bowl.

2. In another mixing bowl, whisk together oil, vinegar, lemon juice, spices, and herbs.

3. Add dressing to cabbage mixture and toss until mixed very well.

4. Mix again.

5. Put into airtight container and refrigerate (best within 2–3 days).

6. Mix again before serving.


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