Tangy Cabbage Slaw (Print Version)
# Ingredients:
→ Dressing Ingredients
01 -
1 teaspoon salt (adjust as needed)
02 -
1/2 teaspoon ground black pepper
03 -
1 tablespoon honey
04 -
3 tablespoons apple cider vinegar
05 -
1/4 cup avocado oil
06 -
1/2 teaspoon celery seed
07 -
2 teaspoons Dijon mustard
→ Base Ingredients
08 -
5 cups of finely sliced green cabbage (around half a big head)
# Instructions:
01 -
Grab a big bowl and mix avocado oil, cider vinegar, honey, Dijon mustard, salt, pepper, and celery seed until it's all smooth and blended nicely.
02 -
Toss the cabbage slices into the bowl and mix well so everything is evenly coated with the dressing.
03 -
If you’d like more flavor, pop the slaw in the fridge for a day before eating.
# Notes:
01 -
To store it longer than 24 hours, keep the cabbage and dressing separate until it’s time to eat.
02 -
For great taste and crunch, make sure to slice the cabbage super thin.
03 -
You can swap in white vinegar if apple cider vinegar isn’t available.