This red cabbage slaw is a blend of shredded carrots, cabbage, red onions and herbs, all tossed in a homemade dressing. A quick and easy side dish that pairs perfectly with grilled meats and seafood, and can even be served in wraps or sandwiches.
3tablespoons chopped parsleyplus more for garnish if desired
3tablespoonsgreen onionsthinly sliced
For the dressing
1/3cupapple cider vinegar
1 1/2tablespoonshoney
2teaspoonsDijon mustard
1/3cupolive oil
3/4teaspoonkosher salt
1/4teaspoonpepper
Instructions
For the salad
Place the cabbage, carrots, red onion, parsley and green onion in a large bowl.
For the dressing
Place the apple cider vinegar, honey, Dijon mustard, olive oil, salt and pepper in a bowl. Whisk until well combined.
Pour the dressing over the cabbage mixture. Toss to coat evenly. Sprinkle with additional parsley if desired, then serve and enjoy.
Notes
I typically shred my own veggies with the use of a mandoline.
This red cabbage slaw will stay fresh in the refrigerator for 2 days. The dressing can be made 3 days in advance.
When the cabbage is mixed with the dressing, the color may bleed into the other ingredients. If this bothers you, try tossing the shredded cabbage in a little lemon juice before proceeding with the recipe. The acid will help the cabbage retain its color.