Description
A refreshing and tangy Apple Cider Vinegar Slaw that combines crisp green cabbage with a zesty dressing made from apple cider vinegar, avocado oil, honey, and Dijon mustard. Perfect as a light side dish or a crunchy topping for sandwiches and burgers.
Ingredients
Scale
Dressing
- ¼ cup avocado oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- ½ teaspoon celery seed
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
Slaw
- 5 cups thinly sliced green cabbage (about ½ large head)
Instructions
- Combine Ingredients: In a large bowl, whisk together avocado oil, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and black pepper until the dressing is smooth and well blended.
- Add Cabbage and Toss: Add the thinly sliced green cabbage to the bowl with the dressing and toss thoroughly until all the cabbage is evenly coated with the dressing.
- Refrigerate: Cover the slaw and refrigerate for up to 24 hours to allow the flavors to meld and the cabbage to soften slightly, enhancing the overall taste and texture.
- Serve: Give the slaw a good toss before serving. Adjust seasoning with additional salt if desired and enjoy as a crisp, tangy side dish.
Notes
- For extra crunch, add shredded carrots or thinly sliced bell peppers.
- Can be made a day ahead to enhance flavor depth.
- Store in an airtight container in the refrigerator for up to 24 hours for best freshness.
- Adjust honey to taste if you prefer a sweeter slaw.
