Serves about 6 as a side
Ingredients
- ¼ cup mint infused maple syrup
- ¼ cup lime juice
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 1 small red or green cabbage or half of each
- 2 carrots
- 2 scallions
- About eight sprigs of parsley, stems removed
Instructions
Whisk together the syrup, lime juice, olive oil, and salt in a large bowl.
Halve the cabbage and remove the core. Thinly slice each half, then roughly chop the pieces. Grate the carrots. Chop the scallions and parsley. Add everything to the bowl with the dressing.
Toss the vegetables and herbs in the dressing. Let the coleslaw rest in the fridge for at least 30 minutes for the flavors to meld before serving.
Variations:
Creamy coleslaw: Whisk 2 tablespoons of thick yogurt into the dressing.