Ingredients:

• 2 cups shredded purple cabbage

• 2 cups shredded green cabbage

• 1 cup thinly sliced or shredded fresh beets

• 1 cup shredded carrots

• 1 cup thinly sliced fennel

• 1/2 cup chopped parsley

Gut healthy vinaigrette (30-second dressing!):

• 1/4 cup olive oil

• 2 tbsp apple cider vinegar

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 tbsp maple syrup

• 1/4 tsp each salt, pepper, garlic

How I did it:

(I used a mandolin for the fennel and cabbage, I bought pre-shredded carrots and I thinly sliced the beets)

1. Cut and prep all veggies

2. Whisk dressing in a bowl then add to your slaw and toss! Enjoy.

3. Let it marinate overnight if you want it extra yummy!

4. Keeps for 4 days in a fridge.