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# Herbed Cabbage Slaw
- URL: https://www.smdp.com/herbed-cabbage-slaw/
- Published: 2008-06-28T15:00:00.000Z
- Updated: 2026-10-24T20:00:13.000Z
- Author: Guest Author
- Tags: Sports, Santa Monica, #archive-import

1/2 Head Purple Cabbage (about 2 cups) 1/2 Head Napa or Green Cabbage (about 2 cups) 4 large carrots (about 1 cup) 1 cucumber or 2 small zucchini, small dice Optional: Add Walnuts and dried cherries for a sweet and crunchy version Use a Large Mixing Bowl to shred. Wash everything. Use Grapefruit Seed Extract (GSE). About 20 drops in a sink filled with cool water. (GSE IS found in the supplement section at Whole Foods) Scrub or peel carrots. Shred each vegetable. Place each vegetable in a separate container until ready to mix for party. Small dice cucumbers or zucchini or both to add a different texture to salad. Right before going to the party, mix everything in one big bowl. Add dressing in 1/4 cup doses until you reach desired consistency. You could also bring the dressing on the side with a small ladle to allow attendees to “dress” as they see fit Herb Dressing (a great way to use up herbs) 1 cup olive or canola oil 1 cup white wine vinegar 1 cup fresh lemon juice (approx. 6 lemons) 1 tsp. dry thyme (1 Tbs. fresh) 1 tsp. dry marjoram (1 Tbs. fresh) 1 tsp. dry tarragon (1 Tbs. fresh) 1 tsp. dry basil (1 Tbs. fresh) 1 Tbs. dry parsley (2 Tbs. fresh) 1 clove garlic, minced (1 tsp. dry) 2 Tbs. Honey 1 tsp. sea salt Throw it all in a blender. If using fresh herbs, it will keep for up to two weeks, or up to one month if using dry herbs.

*Originally published in the Santa Monica Daily Press print edition on June 28, 2008.* [Read the original PDF.](https://s3.us-east-1.amazonaws.com/smdp%5Fbackissues/062808.pdf?ref=smdp.com)