Description
A refreshing cabbage and carrot salad with a tangy dressing.
Ingredients
Scale
- 1 small head red cabbage (shredded)
- 4 large carrots (shredded)
- 4 green onions (thinly sliced)
- 1 tablespoon Dijon mustard
- 1 clove garlic (minced)
- ⅓ cup extra virgin olive oil
- ¼ cup unfiltered apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey (as needed, for sweetness)
- ¼ teaspoon pure vanilla extract (for flavor, optional)
- ¼ teaspoon chili powder (or to taste)
- salt and freshly ground black pepper (to taste)
- chopped fresh parsley (for garnish)
Instructions
- Combine the veggies. Place shredded cabbage, carrots, and green onions in a large salad bowl. Set aside.
- Make the dressing. In a mixing bowl, whisk together the Dijon mustard, garlic, olive oil, apple cider vinegar, lemon juice, honey, vanilla, chili powder, salt, and pepper; whisk until well combined.
- Toss. Pour the dressing over the cabbage mixture and toss to combine. Taste for seasonings and adjust accordingly.
- Chill. Place in the refrigerator for 15 minutes and up to 2 hours.
- Enjoy! Remove from fridge and garnish with chopped parsley, then serve.
Notes
- For added crunch, consider adding nuts or seeds.
- This salad can be made ahead of time for easy meal prep.
- Prep Time: 10 minutes
- Category: Salads
- Method: no-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg