Whole 30 Whole30 Vinegar Slaw
Crunchy, colorful, and bright with tang, this slaw is the kind of side dish that makes everything else on the plate taste better. Two kinds of cabbage, shredded carrots, scallion greens, and fresh parsley come together in a big, vibrant bowl that looks as good as it tastes. The dressing is where the magic happens — apple cider vinegar, olive oil, Dijon mustard, and celery seed whisk into a sharp, well-rounded vinaigrette with zero added sugar or off-plan ingredients. Slaw can be a minefield when it comes from a deli counter or a bottle of pre-made dressing, but every single component here is clean and straightforward. A 20-minute rest lets the cabbage soften just enough to soak up all that flavor without going limp. It serves six, so it's perfect for meal prep or feeding a crowd alongside grilled proteins or burger bowls. Make a batch on Sunday and you'll be pulling it out of the fridge all week.
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Learn more →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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