Ingredients
Scale
- 1/2 medium green cabbage, finely shredded
- 1/2 medium red cabbage, finely shredded
- 2 large carrots, grated or julienned
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon celery seeds (optional)
Instructions
- Start by removing any wilted outer leaves from your green and red cabbage. Use a sharp chef’s knife or a mandoline slicer to shred the cabbage into thin, uniform strips. Place the shredded cabbage into a very large mixing bowl. Grate the carrots using a box grater or cut them into thin matchsticks. Add the carrots, sliced green onions, and chopped cilantro to the bowl with the cabbage. Toss the vegetables together with your hands or tongs to ensure a vibrant mix of colors throughout the bowl.
- In a small glass jar or a medium bowl, combine the extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, salt, pepper, and celery seeds. Whisk vigorously until the ingredients are fully emulsified and the dressing looks slightly thickened. The mustard acts as a natural emulsifier, helping the oil and vinegar stay blended. Taste the dressing; it should be tangy with a hint of sweetness. Adjust the salt or honey according to your personal preference.
- Pour the prepared dressing over the cabbage mixture. Use large tongs to toss the slaw thoroughly, ensuring every strand of cabbage is coated in the vinaigrette. For the best flavor, cover the bowl and refrigerate the slaw for at least 30 minutes before serving. This resting period allows the cabbage to soften slightly while soaking up the flavors of the dressing. Give it one final toss before plating to redistribute the dressing that may have settled at the bottom.
- Cook Time: 15 minutes