Description
A vibrant and crunchy shredded cabbage salad perfect for warm-weather gatherings and potlucks.
Ingredients
- 1 small head of green cabbage, finely shredded
- 1 cup of grated carrots
- 1 bell pepper (red or yellow), diced
- 1/4 cup of green onions, chopped
- 1/2 cup of olive oil
- 3 tablespoons of apple cider vinegar
- 2 tablespoons of honey or maple syrup (for a vegan option)
- Salt and pepper to taste
- Optional: chopped cilantro or parsley for garnish
Instructions
- Prepare the veggies: In a large bowl, combine the shredded cabbage, grated carrots, diced bell pepper, and chopped green onions.
- Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), salt, and pepper until emulsified.
- Combine the dressing over the cabbage mixture and toss well to combine. Ensure everything is evenly coated.
- Chill the salad in the refrigerator for about 30 minutes before serving to allow flavors to meld.
- Serve the salad, tossing again and garnishing with fresh herbs if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, keep the dressing separate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American