Anti Inflammatory Crunchy Ranch Chive Slaw
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Learn more āIngredients
6 servings
For the slaw
- 4 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 2 medium carrots, peeled and grated
- Ā½ cup scallion green tops, thinly sliced
- ā cup sunflower seeds
For the ranch dressing
- Ā½ cup mayonnaise
- Ā¼ cup sour cream
- 2 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- 1 tsp dried dill
- Ā½ tsp dried parsley
- Ā½ tsp garlic-infused oil
- Ā½ tsp onion-infused oil
Ingredient noteUse an anti-inflammatory vegetable oil like olive oil or avocado oil.
- Ā¼ tsp mustard powder
- Ā½ tsp salt
- Ā¼ tsp black pepper
- 3 tbsp fresh chives, finely chopped
Instructions
- 1
Place the shredded green cabbage, red cabbage, and grated carrots in a large mixing bowl. Add the sliced scallion green tops and sunflower seeds and toss to combine.
- 2
In a medium mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, apple cider vinegar, garlic-infused oil, onion-infused oil, dried dill, dried parsley, mustard powder, salt, and black pepper until smooth and well combined.
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