This classic slaw has a vinegar based dressing, giving it a tangy, sweet flavor and offering a lighter alternative to creamy slaws.
- 1/2 head green or red cabbage
- 2 large carrots
- 3 green onions
- 1/4 cup vinegar (red wine, apple cider or white)
- 1 tablespoon honey
- 1/4 cup canola oil
- Remove outer leaves of cabbage and wash thoroughly. Cut in half, then remove the core by cutting from the center of the wedge to the edge of the stem. Thinly slice remaining leaves to shred.
- Wash and grate carrots. Wash and trim off root ends of green onions. Slice thinly.
- Add all vegetables to a large mixing bowl, and toss to combine.
- In a small bowl, whisk together vinegar, honey and oil. Pour dressing over shredded cabbage mixture and stir to coat.
- Store in an airtight container in the fridge for up to a week.
Smart Shopping Tips:
- Select cabbage with a bright, shiny color and tight leaves. It should feel heavy for its size and not show any signs of decay.
- Purchase a whole head of cabbage to chop yourself instead of pre-packaged shredded cabbage or cole slaw mix. Packages of cut vegetables are more expensive.
- You can prepare this slaw ahead of time and store leftovers for several days in the fridge. Preparing ahead of time allows the slaw to marinate and bring the flavors together.
- Season with 1-1/2 teaspoons of celery seed and salt and pepper to taste.
- Use any left-over cabbage in stir-fry dishes, soups, or add a crunch to salads.