Red & Green Cabbage Salad

This is an Australian Women's Weekly Magazine recipe. I use it a bit as it's kind of like coleslaw, but without the mayo.

Red and Green Cabbage Salad
Serves 6
Preparation 15 mins (plus 3 hours refrigeration time)

Ingredients
1/4 cup (60mL) extra virgin olive oil
1/3 cup (80mL) lemon juice
1 clove garlic, crushed
300g red cabbage, finely shredded
salt
300g green cabbage, shredded finely
2 sticks (300g) trimmed celery, sliced thinly
1 small (70g) carrot, grated finely
1/3 cup chopped fresh flat-leaf parsley

Method
1. Combine oil, juice and garlic in a large bowl. Add red cabbage; season to taste with salt. Cover, refrigerate for 3 hours.
2. Add remaining ingredients, toss to combine; season again to taste.

I like serving this with sliced chicken breast.
I have made it without mixing in the dressing first, just adding the amount of dressing I want later.
Instead of the dressing, you could use sweet chilli sauce, a la Liz