Anti Inflammatory Whole30 Vinegar Slaw

Total time35 min

Prep time15 min

Cook time0 min

4.6

(15)

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Ingredients

6 servings

For the slaw

½ medium head green cabbage, cored and thinly sliced (about 6 cups)
¼ medium head red cabbage, cored and thinly sliced (about 2 cups)
2 medium carrots, peeled and shredded
3 scallions (green tops only), thinly sliced
¼ cup fresh flat-leaf parsley, roughly chopped

For the dressing

¼ cup apple cider vinegar
3 tbsp extra-virgin olive oil
1 tsp dijon mustard
½ tsp celery seed
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)

Instructions

1
Combine the sliced green cabbage, red cabbage, shredded carrots, scallion greens, and parsley in a large mixing bowl.
2
In a small mixing bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, celery seed, salt, black pepper, and red pepper flakes, if using, until the dressing is fully emulsified and uniform.

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