by: Kate McMillan
Cook Time
15 minutes
Prep Time
10 minutes
Total Time
15 minutes
Prep Time
10 minutes
summary
Nothing screams “summer barbecue” like a big bowl of fresh slaw. This lightened-up version skips the mayonnaise and instead features a tangy vinaigrette for a crispy fresh take on a classic. Use this purple cabbage and apple slaw recipe as a base and swap in your own favorite ingredients. Different varieties of cabbage, shredded broccoli or brussels sprouts and a variety of herbs all work beautifully.
ingredients
- Ingredients
- 1 small purple cabbage, cored and shredded
- 1 1/2 cups shredded carrots
- 3 scallions, sliced
- 1/2 cup cilantro leaves, roughly chopped
- 1 green apple, cored, thinly sliced and then cut in half again
- 5 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
directions
- In a large mixing bowl, combine the cabbage, carrots, scallions, cilantro and green apple.
- In a small bowl, stir together the apple cider vinegar, Dijon mustard, honey, salt and pepper.
- Whisk in the olive oil and then pour over the cabbage mixture. Stir to combine and then check for seasoning and add salt and pepper to taste.
- Serve cold or at room temperature.
notes
You can add some extra nutty crunch to this with the addition of toasted nuts such as almonds or hazelnuts.
For a bit of heat, add a sliced jalapeno.
Any fresh herbs are wonderful in a slaw, so feel free to use whatever you have on hand: parsley, cilantro, basil or tarragon.
For a mayo version, make the dressing with 3 tablespoons mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon kosher salt and ½ teaspoon black pepper.
