Red Meat Allergy Friendly Apple-Cinnamon Cabbage & Carrot Slaw
Total time25 min
Prep time15 min
Cook time0 min
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 2 medium carrots, peeled and grated
- 1 large tart apple (such as granny smith), cored and julienned or grated
- 3 scallions, thinly sliced
For the dressing
- 3 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrots, julienned apple, and sliced scallions. Toss to distribute evenly.
- 2
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, ground Ceylon cinnamon, ground ginger, and sea salt until the honey is fully dissolved and the dressing is smooth and uniform.
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