Red Cabbage Slaw Recipe
Serves 815 mins prep0 mins cook
A vibrant and easy Red Cabbage Slaw made with a light, zesty dressing — no mayo needed! Great for tacos, pulled pork, grilled meats, and fresh summer meals. Vegan and gluten-free.
0 servings
What you need
Instructions
0 Place shredded red cabbage (about 7-8 cups), 2 shredded carrots, 3 thinly sliced green onions, and 3 tablespoons of chopped fresh parsley in a large bowl. Set it aside. 1 In a small bowl (or mason jar), whisk together 3 tablespoons of extra virgin olive oil, 2 cloves of minced garlic, 1 tablespoon honey (or your preferred sweetener), 1 tablespoon of lemon juice, 3 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt and ¼ teaspoon of ground black pepper. 2 Drizzle the dressing over the salad and give it a good toss (clean hands work wonderfully here) to ensure all the vegetables are coated with the dressing. 3 If you have the time, cover and refrigerate for 30 minutes before serving. Serve chilled.View original recipe