- ½ small green cabbage
- ¼ small red cabbage
- 2 carrots, coarsely grated
- 4 radishes, coarsely grated
- ½ red bell pepper, chopped
- 3 scallions, sliced
- 3 tablespoons chopped parsley
- 2/3 cup egg mayonnaise
Remove the hard core from the cabbages and shred the leaves with a sharp knife. Toss in a large bowl and add the carrot, radish, bell pepper, scallions, and parsley. Refrigerate until ready to serve.
Just before serving, add the mayonnaise, seasons to taste with sea salt and freshly ground black pepper, and toss until well combined.
Source: The Produce Bible by Leanne Kitchen