Ingredients
Scale
- 1/2 small head green cabbage, finely shredded
- 1/2 small head red cabbage, finely shredded
- 2 large carrots, julienned or grated
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped (optional)
- 1/4 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon toasted sunflower seeds or sesame seeds for garnish
Instructions
- Start by removing any wilted outer leaves from your green and red cabbage. Cut each head in half and remove the tough core. Using a sharp knife or a mandoline slicer, shred the cabbage into very thin ribbons. Place the shredded cabbage into a large mixing bowl. Grate your carrots or use a julienne peeler to create long, thin strips. Add the carrots, sliced green onions, and chopped cilantro to the bowl with the cabbage. Toss the vegetables together until the colors are evenly distributed.
- In a small glass jar or a medium bowl, combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, and honey. Add the salt and black pepper. Whisk the mixture vigorously until it emulsifies into a smooth, slightly thickened dressing. Taste the dressing and adjust the sweetness or acidity to your preference. If you like a sharper bite, add an extra teaspoon of vinegar; if you prefer it smoother, add a touch more honey.
- Pour the dressing over the bowl of shredded vegetables. Use a pair of large spoons or tongs to toss the slaw thoroughly, ensuring every strand of cabbage is coated in the vinaigrette. For the best flavor, let the slaw sit at room temperature for at least 15 to 20 minutes before serving. This allows the acids in the dressing to slightly soften the cabbage while maintaining its signature crunch. Sprinkle with toasted sunflower seeds or sesame seeds just before serving to add an extra layer of texture and healthy fats.
- Cook Time: 15 minutes