autumn slaw that actually keeps

Right so I've been making versions of this for a few weeks now and I think I've finally landed on something worth sharing. It's basically a red cabbage slaw but the thing that makes it is leaving it to sit for a bit — the cabbage softens slightly and the whole thing gets more flavourful the longer you leave it. Dead good for meal prep tbh. What goes in: - Half a red cabbage, shredded fairly thin - 2 carrots, grated (or one massive wonky one, same thing) - A big handful of pomegranate seeds if you've got them, not essential - Fresh parsley, roughly chopped — don't be stingy with it For the dressing: - 2 tbsp olive oil - 1 tbsp apple cider vinegar - 1 tsp honey or maple - Half a teaspoon of cumin, maybe a bit more - Salt, pepper Just mix it all and then leave it alone for at least 20 minutes. That's genuinely the most important bit. I've been eating it alongside whatever else I've made, chucking it in wraps, on top of lentil soup. Red cabbage is one of those things that lasts ages in the fridge too so no stress about it going to waste before you get through it.