Description
A crisp, colorful slaw made with thinly sliced red cabbage, carrots, and a tangy vinaigrette that’s perfect for everything from summer BBQs to taco night. This slaw is light, zesty, and versatile—ready in minutes and even better the next day.
Ingredients
- ½ head of red cabbage, thinly sliced
- 2 medium carrots, grated or julienned
- 2 green onions or ¼ small red onion, thinly sliced
- 2 tablespoons chopped fresh parsley or cilantro (optional)
2 .For the dressing:
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (or maple syrup for vegan option)
- ¼ cup extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Thinly slice the cabbage and carrots and place them in a large bowl.
- Add in the sliced green onions and parsley or cilantro.
- In a separate bowl or jar, whisk together the vinegar, mustard, honey, salt, and pepper. Slowly drizzle in the olive oil while whisking.
- Pour the dressing over the cabbage mixture and toss well to coat evenly.
- Let sit for at least 15 minutes before serving. Toss again before plating.
- Garnish with extra herbs or toasted seeds if desired.
Notes
- The slaw tastes even better after a few hours, once the flavors have time to meld.
- For extra crunch, add thin slices of apple, jicama, or toasted nuts.
- Adjust sweetness or acidity based on the natural flavor of your cabbage.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad / Side
- Method: No-Cook
- Cuisine: American