Banane Ki Vidhi
Shred the green cabbage, grate the carrots, and chop the red bell pepper and fresh parsley.
In a large salad bowl, combine the shredded cabbage, grated carrots, chopped red bell pepper, and fresh parsley.
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper to create the dressing.
Pour the dressing over the cabbage and carrot mixture. Toss everything well to ensure the salad is evenly coated with the dressing.
Refrigerate the salad for about 30 minutes if you prefer it chilled.
Garnish the low-fat cabbage and carrot salad with sesame seeds for added crunch and flavor.
Serve the salad as a refreshing and crunchy side dish.