Tangy Marinated Slaw

Source: Livin' the Crunchy Life

What you need:

4 packed cups finely shredded red or green cabbage* (1 small/med head)
6-8 scallions/green onions, diced (or 1/4 large red onion, thinly sliced)
1-2 carrots, shredded or julienned (optional)
1/4 cup flat-leaf parsley, finely chopped
2 tbsp extra virgin olive oil (more if desired)
4 tbsp red wine vinegar* (or to taste)
1 tsp lemon zest (may leave out or substitute with 1 tbsp juice)
1/2 tsp garlic powder (or 1 garlic clove, finely minced)
1/2 tsp dried oregano (I get bulk herbs here)
1/2 tsp dried basil
1/8 tsp dried thyme or marjoram (optional)
1/2 - 1 tsp salt (to taste, I like 1 tsp)
1/8 tsp pepper (Omit for AIP)

Optional additions:
1/3 cup crumbled feta *not Whole30 or AIP
pinch (about 1/16 tsp) celery seed *not AIP
2-4 sliced bacon, cooked then crumbled

*May substitute with lemon or lime juice, though it will change flavor. I'd recommend NOT using white wine vinegar. It does not produce the same desired result for this slaw* Use 2-3 tbsp for less tangy slaw. I prefer 4-5 tbsp, but it's quite tangy.

How to make:

Place the chopped and shredded vegetables in a large mixing bowl (go with larger than you think). In a Pyrex cup or other dish, whisk together oil, vinegar, zest, spices, and herbs. Add dressing to cabbage mixture and toss until mixed very well. Add optional feta. Mix again. cover, and refrigerate for at least an hour. Marinate overnight for softer slaw, though this slaw does stay somewhat crunchy. Mix again before serving. Add optional crumbled bacon, either mixed in or crumbled on top.

Storage: Covered in airtight container in the refrigerator. Best within 3 days, but should last about 5-6 days.