Ingredients
Scale
- 1/2 head of green cabbage, finely shredded
- 1/2 head of red cabbage, finely shredded
- 2 large Granny Smith or Honeycrisp apples, julienned
- 2 large carrots, grated
- 1/4 cup apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup toasted sunflower seeds (optional, for extra crunch)
- Fresh parsley for garnish
Instructions
- Step 1: Shred the Vegetables. Start by removing any wilted outer leaves from the green and red cabbage. Cut each head in half and remove the tough core. Using a sharp chef’s knife or a mandoline, shred the cabbage into thin, uniform ribbons. Place the shredded cabbage into a very large mixing bowl. Grate the carrots using a box grater and add them to the bowl with the cabbage.
- Step 2: Prepare the Apples. Wash your apples thoroughly, but do not peel them, as the skin contains most of the fiber and nutrients. Slice the apples into thin planks, then cut those planks into matchsticks (julienne style). Immediately add the apple pieces to the cabbage mixture. The natural acidity in the dressing we will add shortly will prevent them from browning.
- Step 3: Whisk the No-Mayo Dressing. In a small glass jar or bowl, combine the apple cider vinegar, extra virgin olive oil, honey, Dijon mustard, sea salt, and black pepper. Whisk vigorously until the ingredients emulsify into a smooth, slightly thickened dressing. This dressing acts as a bright, tangy contrast to the sweet apples and earthy cabbage.
- Step 4: Toss and Chill. Pour the dressing over the cabbage and apple mixture. Use tongs or two large spoons to toss everything thoroughly, ensuring every strand of vegetable is coated in the vinaigrette. For the best flavor, let the slaw sit in the refrigerator for at least 20 minutes before serving. This allows the cabbage to soften slightly while maintaining its signature crunch.
- Step 5: Final Garnish. Just before serving, sprinkle the toasted sunflower seeds and chopped fresh parsley over the top. This adds a final layer of texture and a burst of herbal freshness that elevates the entire dish.
- Cook Time: 15 minutes