Red Meat Allergy Friendly Crunchy Ranch Chive Slaw
Total time35 min
Prep time20 min
Cook time0 min
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Learn more →Ingredients
6 servings
For the slaw
- 4 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 2 medium carrots, peeled and grated
- ½ cup scallion green tops, thinly sliced
- ⅓ cup sunflower seeds
For the ranch dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- 1 tsp dried dill
- ½ tsp dried parsley
- ½ tsp garlic-infused oil
- ½ tsp onion-infused oil
- ¼ tsp mustard powder
- ½ tsp salt
- ¼ 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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