Ingredients:

  • 4 cups green cabbage, shredded (about ½ small head)
  • 1 cup red cabbage, shredded (about ¼ small head)
  • 1 medium tart apple, thinly sliced (e.g., Granny Smith)
  • ½ cup hazelnuts, roughly chopped
  • ½ cup grated carrots
  • ¼ cup fresh parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey (or maple syrup for a vegan option)
  • Salt and pepper, to taste

Instructions:

  1. Preheat a small skillet over medium heat. Add chopped hazelnuts and toast, stirring frequently, until golden (about 3-5 minutes). Set aside to cool.
  2. In a large mixing bowl, combine shredded green cabbage, red cabbage, sliced apple, grated carrots, and chopped parsley.
  3. In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper until emulsified.
  4. Pour the dressing over the salad and toss to coat evenly.
  5. Gently fold in the toasted hazelnuts.
  6. Taste and adjust seasoning if needed. Serve immediately for maximum crunch!