# Components:
→ Vegetables
01 - 1 medium green cabbage (about 2 pounds), cored and thinly sliced
02 - 1 large carrot, peeled and julienned
03 - 1 small red onion, thinly sliced
04 - 1 red bell pepper, thinly sliced
05 - 2 tablespoons fresh parsley, chopped
→ Dressing
06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon Dijon mustard
09 - 1 teaspoon honey (or maple syrup for vegan option)
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
→ Optional Toppings
12 - 1/4 cup toasted walnuts or sunflower seeds
13 - 1 ounce feta cheese, crumbled (omit for vegan/dairy-free)
# Method:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced cabbage and sauté for 4–5 minutes, stirring frequently, until just tender but still vibrant.
02 - Transfer warm cabbage to a large mixing bowl. Add julienned carrot, red onion, bell pepper, and parsley.
03 - In a small bowl, whisk together remaining olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until fully emulsified.
04 - Pour dressing over vegetables and toss thoroughly. Let salad rest for 5 minutes to allow flavors to meld.
05 - Top with walnuts or sunflower seeds and feta cheese if using. Serve warm or at room temperature.
