(This is an old recipe that has been archived on the site, but I am leaving the printer-friendly recipe here so that anyone who has enjoyed the recipe will still be able to find it.)


  • 6 cups coarsely chopped green cabbage
  • 3/4 cup chopped parsley (see notes)
  • 3/4 cup thinly sliced green onion (or more)
  • 1/4 cup canola oil
  • 1/4 cup white wine vinegar or white vinegar
  • 1/2 cup granulated Monkfruit Sweetener (see notes)
  • 3/4 tsp. sea salt (or to taste)
  • freshly ground black pepper to taste


  1. Cut out core from cabbage, then thinly slice and coarsely chop slices until you have about 6 cups chopped cabbage.
  2. Wash and coarsely chop parsley.
  3. Thinly slice green onions.
  4. In small bowl or glass measuring cup, stir together the canola oil, white balsamic vinegar or white vinegar, sweetener, salt, and pepper.
  5. Put chopped cabbage, chopped parsley, and sliced green onions into salad bowl and toss to combine.
  6. Add just enough dressing to moisten salad, and toss again. (You may not need all the dressing.)
  7. Taste to see if you want more salt or pepper, then serve.
  8. This will keep for a day or so in the fridge, although I think it’s better freshly made when the cabbage has more crunch.

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