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Purple cabbage and carrot slaw

Ultratruffle Cabbage & Carrot Slaw with Parsley Mint Lemon Dressing

Fresh carrots and purple cabbage tossed with a slightly spicy parsley mint lemon dressing. The perfect topping for veggie burgers, falafel, or a side dish for your next BBQ!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4
Course: Condiment, Salad, Side Dish
Cuisine: American, Mediterranean
Ingredients Method

Ingredients
  

Parsley Mint Lemon Sauce
  • 1 cup packed fresh parsley leaves and stems
  • 3 cloves garlic
  • 12 fresh mint leaves (add more according to your taste)
  • 1 tsp tahini
  • 1-2 tbsp Aleppo pepper (start with 1 tbsp then add more for additional heat if desired)
  • 1 lemon juiced
  • 1/3 cup water
  • salt to taste
Coleslaw
  • 2 cups shredded purple/green or a mixture of cabbage
  • 2 cups shredded carrots
  • 1 tbsp apple cider vinegar
  • 2 tbsp water
  • salt to taste

Method
 

Parsley Mint Lemon Sauce
  1. Blend all ingredients together until smooth. Start with lower end of Aleppo pepper and add more if desired. Taste and add additional salt or mint if desired.
Coleslaw
  1. Combine cabbage, carrots, vinegar, water and a pinch of salt. Toss together.
  2. Add desired amount of parsley mint lemon sauce to coleslaw mixture and toss together. (NOTE: I usually have some parsley mint sauce leftover).
  3. Allow coleslaw to marinate in the refrigerator for at least an hour before serving.