Ingredients
Scale
- 1 small head of green cabbage, finely shredded
- 2 large carrots, julienned or grated
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1 fresh jalapeño, minced (remove seeds for less heat)
- 3 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil or toasted sesame oil
- 1 tablespoon maple syrup or honey
- 1 teaspoon red chili flakes
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional: 1 tablespoon toasted sesame seeds or sunflower seeds for extra crunch
Instructions
- Start by preparing your vegetables. Remove any wilted outer leaves from the cabbage and slice it into quarters. Use a sharp knife or a mandoline to shred the cabbage into thin ribbons. Grate your carrots and thinly slice the bell pepper and green onions. Place all the chopped vegetables into a large mixing bowl.
- In a small glass jar or bowl, whisk together the apple cider vinegar, olive oil, maple syrup, minced jalapeño, red chili flakes, salt, and pepper. Vigorously shake or whisk until the oil and vinegar emulsify.
- Pour the dressing over the vegetable mixture. Use tongs or clean hands to toss the slaw thoroughly, ensuring every strand of cabbage is coated. For the best flavor, let the slaw sit for at least 10 minutes before serving; this allows the cabbage to soften slightly while retaining its crunch. Transfer to a serving platter and garnish with fresh cilantro and toasted seeds. Serve immediately or chill for later.
- Cook Time: 15 minutes