Rather than a shredded coleslaw, this version is finely chopped using a food processor. It is a great time saver and offers a different texture. It would work just as well with white cabbage.
For those who only eat vegetables at dinner, add a large scoop of coleslaw to your lunch. You can also add a scoop on top of a mixed green salad. Feel free to experiment by adding chopped nuts, pumpkin seeds, sunflower seeds or hemp seeds.
1/2 head medium red cabbage
1 apple, unpeeled
2 stalks celery
1/2 of small red onion
1 tsp salt
1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
3 tablespoons sugar (I used raw sugar, brown sugar is fine)
2 tablespoons apple cider vinegar
1/4 cup chopped parsley or cilantro
1/4 – 1/2 cup raisins (golden raisins, dried cranberries also work well)
Cut in chunks: cored apple, celery, onion. Place all the pieces in food processor and pulse until well chopped. Remove into a large bowl
Core the 1/2 cabbage and cut into chunks. Place the pieces in food processor and pulse until the cabbage is well chopped. You may need to repeat this process twice, using half of the cabbage each time so you are not left with large chunks of cabbage
Add the chopped cabbage to bowl and mix all the vegetables well
In a separate bowl, combine the salt, lemon juice, olive oil, sugar, apple cider vinegar. Pour dressing over vegetables.
Add parsley and raisins and mix well.