Low Sodium Apple Cider Coleslaw

Total time50 min

Prep time20 min

Cook time0 min

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Ingredients

6 servings

For the slaw

½ medium head green cabbage (about 5 cups shredded)
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¼ medium head red cabbage (about 2 cups shredded)
2 medium carrots, peeled and grated
3 scallions, thinly sliced (green tops only)

For the dressing

3 tbsp apple cider vinegar
3 tbsp olive oil
1 tbsp honey
1 tsp fresh ginger, finely grated
½ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Combine the shredded green cabbage, red cabbage, grated carrots, and sliced scallion greens in a large mixing bowl and toss to distribute evenly.
2
In a small mixing bowl, whisk together the apple cider vinegar, olive oil, honey, grated ginger, and salt until the honey is fully dissolved and the dressing is cohesive.

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