Red Cabbage and Carrot Slaw

In this fun time of limited grocery store supplies, I recently ended up buying a couple red cabbages since there was no lettuce available. I have always loved cabbage salads and slaws and decided to look for a lighter recipe that would last a few days. The plus side of a cabbage salad is that it will still be crisp and delicious on day two.


Adapted from Diethood

For the Salad:
1 small head of red cabbage, thinly sliced or shredded
4 medium to large carrots, shredded or coarsely grated
4 green onions, thinly sliced

For the Dressing:
1 tablespoons Dijon mustard
1 garlic clove, minced
1/3 cup of olive oil
1/4 cup apple cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon honey
salt and pepper, to taste

In a larger salad bowl, whisk together all of the dressing ingredients. Add the cabbage, carrots and green onions. Toss until evenly mixed. Cover and allow to sit in the fridge for 30 minutes. Enjoy and store any leftovers in an airtight container for up to two days in the fridge. Pin It Now!