Ingredients

• 400 g purple cabbage
• 2 piece carrots
• 3 tbsp fresh lemon juice
• 4 tbsp extra virgin olive oil
• 1 bunch fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1 clove garlic

Instructions

1. Prepare the cabbage

   Remove the tough outer leaves from the purple cabbage and cut it into quarters. Remove the core and slice each quarter into thin strips, about 3mm wide. Place the shredded cabbage in a large mixing bowl. Do not cut the pieces too thick or they will be difficult to chew.

2. Grate the carrots

   Wash and peel the carrots thoroughly. Using the large holes of a box grater, grate the carrots into long strips. Add the grated carrots to the bowl with the cabbage. Do not use the fine grater holes as the carrots will become mushy.

3. Prepare the herbs

   Wash the parsley bunch and shake off excess water. Remove the thick stems and finely chop the leaves into small pieces, about 2-3mm. Peel and mince the garlic clove very finely. Add both to the vegetable mixture. Do not skip washing the parsley as dirt can ruin the salad's texture.

4. Make the dressing

   In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, salt, and black pepper for 1-2 minutes until well combined. The mixture should be slightly emulsified and pale yellow. Do not use bottled lemon juice as it lacks the fresh, bright flavor needed.

5. Dress the salad

   Pour the dressing over the vegetables and toss everything together with clean hands or two large spoons for 2-3 minutes. Massage the vegetables gently to help them absorb the dressing. The cabbage should start to soften slightly. Do not over-mix or the vegetables will become soggy.

6. Rest and serve

   Let the salad rest at room temperature for 15-20 minutes to allow the flavors to meld. Taste and adjust salt, pepper, or lemon juice as needed. The vegetables should be crisp but slightly wilted from the acid. Do not refrigerate immediately as the flavors develop better at room temperature first.

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