Easy Asian Cole Slaw

This is pretty to look at, and I bet you won't be able to get enough of it!!!
(serves 8)

1 med. head Savoy cabbage
1/2 small red onion, thinly sliced (3/4 cup)
1 organic* carrot, grated (1/3 cup)
1 red bell pepper, cut into thin strips
4 green onions, thinly sliced
1/4 cup chopped fresh flat-leaf* parsley
1/4 t. kosher* salt, or to taste
1/4 cup cider vinegar (again, I like Bragg's*)
1/4 cup EVOO
1/4 cup low sodium soy sauce or Ponzu Citrus Sauce*
2 T. honey

Remove and discard any coarse outer cabbage leaves.l Peel off large leaves just until they are difficult to remove. Cut out and discard thick veins and stems. Stack leaves and thinly sliced crosswise. Quarter remaining whole cabbage. Cut out and discard core, and thinly sliced quarters crosswise. Transfer cabbage to a large bowl with red onion, carrot, pepper, green onion, and parsley. Sprinkle with salt and toss. Whisk together vinegar, oil, soy sauce, and honey in a small bowl. Drizzle over cabbage mixture and toss. Press mixture down and chill, covered, 1-2 hours. Season with more salt, if needed.

Keep on truckin'!!

Love,

MM