Purple Cabbage and Carrot Slaw
Crisp, crunchy purple cabbage and carrot slaw dressed with an apple cider vinaigrette. (gluten-free, dairy-free, soy-free, egg-free, nut-free, nightshade-free)
- 6 cups purple cabbage, shredded
- 4 carrots, peeled and shredded
- 6 scallions, sliced on a bias
- 1 1/2 tsp dijon mustard
- 1/2 tsp garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 Tbsp apple cider vinegar
- 2 tsp honey
- 1/2 cup plus 1 Tbsp olive oil extra virgin
In a large mixing bowl, combine vegetables for slaw.
In a glass jar, combine all ingredients for vinaigrette. Seal lid. Shake thoroughly until dressing is emulsified.
Pour vinaigrette over slaw veggie mixture. Using tongs or two large spoons, ensure vegetables evenly coated.
May serve immediately, though tastes best when stored covered in refrigerator for a few hours before serving.
May be made 1 day in advance. Keeps well in refrigerator for 3 days.