1 pound cabbage, cored and finely shredded
1 large carrot, grated
1/2 small red onion, very thinly sliced
1/2 cup parsley, roughly chopped
1/4 cup loosely packed oregano leaves, roughly chopped
1 tablespoon oil of choice
1 medium shallot, thinly sliced
2 teaspoons Dijon mustard
2 teaspoons honey
1/4 cup apple cider vinegar
1/2 teaspoon smoky paprika
1/8 cup olive oil
1/4 teaspoon sea salt
1/4 teaspoon pepper
1. Combine the cabbage, carrot, onion, and herbs in a large bowl. Sprinkle with sea salt and seet aside.
2. Heat oil in a small pan over medium heat. Add shallots and saute until softened, about 2 minutes. Add mustard, honey, vinegar, and paprika and stir to combine. Stir in olive oil, salt, and pepper. Taste to adjust.
3. Pour warm dressing over vegetables and mix well.