Ingredients
Scale
- 4 cups Green Cabbage, thinly shredded
- 2 cups Red Cabbage, thinly shredded
- 2 large Carrots, grated or julienned
- 3 Green Onions, thinly sliced
- 1/4 cup Fresh Cilantro or Parsley, chopped
- 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 Salt
- 1/4 teaspoon Black Pepper
- Optional: 1/4 cup Sunflower seeds or pumpkin seeds for extra crunch
Instructions
- Start by preparing your vegetables. Remove any wilted outer leaves from the green and red cabbage. Using a sharp knife or a mandoline, shred the cabbage into thin, uniform strips. Grate the carrots using a box grater or cut them into fine matchsticks. Slice the green onions on a diagonal and finely chop your fresh herbs. Place all the vegetables and herbs into a large mixing bowl.
- In a small glass jar or bowl, combine the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Whisk the ingredients vigorously until the dressing emulsifies and looks slightly creamy. Taste the dressing and adjust the sweetness or acidity to your preference. If you like a bit of heat, you can add a pinch of red pepper flakes at this stage.
- Pour the dressing over the shredded vegetable mixture. Use large spoons or clean hands to toss the slaw until every piece of cabbage is evenly coated. For the best flavor, let the slaw sit in the refrigerator for at least 15 to 30 minutes before serving. This allows the cabbage to soften slightly while retaining its signature crunch. Give it one last toss before plating and top with seeds or extra herbs if desired.
- Cook Time: 15 minutes