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Remove the outer leaves of the cabbage and cut out the bottom core.
Shred your cabbage leaves finely using a knife or food processor.
Grate the carrot finely using a box grater.
Finely chop the parsley leaves.
Prepare the vinaigrette by whisking the olive oil, vinegar and seasonings.
Add all the ingredients to a large bowl and toss the lahanosalata with the dressing. Allow the flavours to settle for half an hour, and enjoy!