I am a huge coleslaw fan. But I like my coleslaw light and fresh, not drowning with creamy mayo. I like to taste the vegetables. And I like colorful food, like pale green set off by bright orange carrots, and dark green parsley. Plus, coleslaw is great because it’s base is the anti-cancer cruciferous vegetable cabbage. (Seriously, look up cruciferous vegetables benefits on Google.) So here’s one coleslaw mainstay I like to make…

Ingredients (all measurements are approximate, use your intuition):

• 3-4 cups green cabbage (shredded)
• optional: 1 cup purple cabbage (Purple cabbage has a much stronger flavor than green.)
  
• 2 carrots
• 1/2 cup parsley
• scant 1/4 cup mayo (Hain’s safflower mayo is dairy-free)
• 1 tbs olive oil
• 1 tsp fresh lemon juice
• 1 tsp brown mustard
• 1/2 tsp honey
• salt

Very thinly slice the cabbage, then chop the thin slices. Do the same for the carrots. Finely chop the parsley. Put all the sauces & spices in the bowl with the veggies and mix thoroughly. This coleslaw will last for several days.