Pickled Cabbage

Similar to coleslaw but without mayonnaise or nuts it's refreshingly lighter. Use it as a crisp, low-fat condiment for veggie burgers or chili or to brighten up plain beans, rice or potatoes.

3 cups shredded cabbage
1/2 cup shredded carrot
1/4 cup finely chopped onion
1/4 cup fresh parsley, chopped
2 Tablespoons lemon juice
1 Tablespoon vinegar
1 teaspoon prepared mustard
1/2 teaspoon maple syrup
1/4 teaspoon salt
dash of black pepper

In a large bowl, whisk together lemon juice, vinegar, mustard, maple syrup, salt and pepper to make the dressing. Add cabbage, carrot, onion and parsley and stir to coat the veggies with the dressing.

Fits in a quart-sized mason jar. Keeps in fridge up to two weeks.