Description
This delicious tangy coleslaw is tasty and so easy to make. It can be made ahead of time and keeps well in the refrigerator for several days. It is also vegan and free of common allergens, so it satisfies many dietary needs.
Ingredients
Scale
- 1 medium head cabbage, thinly sliced
- 3 medium carrots, peeled and shredded (use a cheese grater or food processor)
- 1/2 cup fresh parsley (loosely packed), coarsely chopped
- 1/4 cup cider vinegar
- 1/4 cup avocado oil
- 2 tsp. maple syrup
- 1 tsp. celery seeds
- 1 tsp fine Himalayan salt
- 5–6 twists of freshly ground pepper
Instructions
- Remove the core of the cabbage first, then quarter the cabbage. Cut each quarter into thin slices and then cut those slices in half. Place in a large bowl (should be about 6-8 cups).
- Add the shredded carrot and parsley to the cabbage. Mix together.
- In a separate bowl, mix together the vinegar, oil, maple syrup, celery seeds, salt and pepper. Taste the dressing for acidity and seasoning. Add more of an ingredient, if needed.
- Pour 2/3 of the dressing over the cabbage mixture and mix well. If it seems too dry, add more dressing.
Notes
Short on time? Use packaged slaw and shredded carrots already cut from the grocery store.
If you can make this ahead of time and let it sit a half hour to an hour, the slaw will soften and flavors will incorporate even more.
Substitute sea salt for Himalayan salt
You can use honey instead of maple syrup, if you are not making this dish vegan