Ingredients
Scale
- 1 small head of green cabbage (about 4–5 cups), finely shredded
- 1 cup red cabbage, shredded (for color)
- 2 large carrots, julienned or grated
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro or parsley, chopped
- 1/4 cup extra virgin olive oil
- 1/3 cup apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon celery seed
- 1/2 teaspoon sea salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper
Instructions
- Step 1: Prepare the Vegetables. Start by cleaning your vegetables thoroughly. Remove any wilted outer leaves from the green and red cabbage. Use a sharp chef’s knife or a mandoline slicer to shred the cabbage into thin, uniform strips. Grate your carrots using a box grater or cut them into matchsticks. Place all the shredded cabbage, carrots, green onions, and fresh herbs into a large mixing bowl. Toss them together with your hands or tongs until the colors are evenly distributed.
- Step 2: Create the Zesty Dressing. In a small glass jar or bowl, combine the extra virgin olive oil, apple cider vinegar, honey (or maple syrup), celery seed, salt, and pepper. Whisk the mixture vigorously or shake the jar until the oil and vinegar have emulsified into a smooth, slightly thickened dressing. Taste the dressing at this point; if you prefer it more tart, add a splash more vinegar. If you like it sweeter, add a tiny bit more honey.
- Step 3: Toss and Marinate. Pour the dressing over the vegetable mixture in the large bowl. Use tongs to toss everything together, ensuring every strand of cabbage is well-coated. While you can serve this immediately, the flavor improves significantly if you let it sit in the refrigerator for at least 20 to 30 minutes. This allows the acids in the vinegar to slightly soften the cabbage while keeping that signature crunch. Give it one final toss before serving to redistribute the dressing.
- Cook Time: 15 minutes