Vegan Classic Red Cabbage Slaw

Total time35 min

Prep time20 min

Cook time0 min

Thinly sliced red cabbage gets a quick salt-massage to soften its crunch before it's tossed with coarsely grated carrots and sliced scallions for color and bite. The dressing whisks together apple cider vinegar, Dijon mustard, and olive oil into a tangy, emulsified coating that clings to every strand. A scatter of fresh parsley finishes it off with a little herbal lift. It's a crisp, bright side that comes together in minutes and holds up well in the fridge, making it easy to prep ahead for busy weeknights or potlucks. This one's a solid pick for a plant-based table.

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Ingredients

6 servings

1 small head red cabbage (about 2 lb), cored and very thinly sliced
Fresh Red Cabbage Organic Red Cabbage Taylor Farms Shredded Red Cabbage - 8 Oz Fresh Express Shredded Red Cabbage, 8 oz Stop & Shop Shredded Red Cabbage
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2 medium carrots, peeled and coarsely grated
4 scallions, thinly sliced
1 tsp kosher salt

For the dressing

3 tbsp apple cider vinegar
1 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tsp dijon mustard
3 tbsp olive oil
¼ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Place the sliced cabbage in a large mixing bowl and toss with the kosher salt. Let it sit for 10 minutes, until the cabbage has softened slightly and released some liquid.
2
While the cabbage rests, whisk together the apple cider vinegar, honey, Dijon mustard, and black pepper in a small bowl until the honey is fully dissolved. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened.

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