½ small green cabbage
¼ small red cabbage
2 carrots, coarsely grated
- Remove the hard core from the cabbages and shred the leaves with a sharp knife. Toss in a large bowl and add the carrot, radish, capsicum, spring onion and parsley. Refrigerate until ready to serve.
- Just before serving, add the mayonnaise, season to taste with sea salt and freshly ground black pepper, and toss until well combined.