Ingredients
Scale
- 1/2 head medium green cabbage, shredded thin
- 1/2 head medium red cabbage, shredded thin
- 2 large carrots, grated
- 1/4 cup apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey or maple syrup (optional)
- 1 teaspoon celery seeds
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Start by removing any wilted outer leaves from the cabbage. Cut the cabbage into quarters and remove the tough core. Use a sharp chef’s knife or a mandoline to shred both the red and green cabbage into very thin ribbons. Place the shredded cabbage into a large mixing bowl. Grate the carrots using a box grater and add them to the bowl along with the chopped parsley.
- In a small glass jar or a separate bowl, combine the apple cider vinegar, extra virgin olive oil, honey (if using), celery seeds, salt, and pepper. Whisk the ingredients vigorously until the oil and vinegar emulsify. Taste the dressing and adjust the sweetness or saltiness according to your preference.
- Pour the dressing over the shredded vegetables. Use a pair of tongs or large spoons to toss everything together until every piece of cabbage is well-coated. For the best flavor, let the slaw sit in the refrigerator for at least 30 minutes before serving. This allows the vinegar to soften the cabbage slightly while keeping that signature crunch.
- Cook Time: 15 minutes