Ingredients
Scale
- 1 medium head of green cabbage, shredded thin
- 1 large carrot, grated
- 1/2 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons honey or maple syrup
- 1 teaspoon celery seeds
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- Optional: Fresh parsley for garnish
Instructions
- Start by removing the outer leaves of the cabbage. Cut the head into quarters and remove the tough core. Using a sharp knife or a mandoline, shred the cabbage into thin ribbons. Grate the carrot using a box grater and slice the red onion into paper-thin half-moons. Place all the vegetables into a large mixing bowl.
- In a separate small bowl or a mason jar, combine the apple cider vinegar, extra virgin olive oil, honey (or maple syrup), celery seeds, sea salt, and black pepper. Whisk vigorously or shake the jar until the honey is fully dissolved and the oil has emulsified with the vinegar.
- Pour the dressing over the shredded cabbage mixture. Use large tongs to toss the slaw thoroughly, ensuring every strand of cabbage is coated in the vinaigrette. For the best flavor, let the slaw sit in the refrigerator for at least 30 minutes before serving. This allows the acidity of the vinegar to slightly soften the cabbage while maintaining that signature crunch.
- Cook Time: 15 minutes