Ingredients
Scale
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup grated carrots
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1/4 cup sliced green onions
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey (or agave syrup for a vegan option)
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional: 1 jalapeño, finely chopped for a spicy kick
Instructions
- In a large bowl, combine the shredded green and purple cabbage, grated carrots, sliced red bell pepper, chopped cilantro, and sliced green onions. Toss these ingredients together to ensure an even mix.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. If you like a bit of spice, add the finely chopped jalapeño to the dressing.
- Pour the dressing over the slaw mixture and toss until all the vegetables are well-coated. This step always reminds me of my time spent in European markets, where I learned the art of balancing flavors with just the right amount of dressing.
- Let the slaw sit for at least 30 minutes in the refrigerator before serving. This allows the flavors to meld beautifully, much like the way my grandmother’s marinara sauce would taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International