This simple, classic fall slaw is filled with crisp cabbage, shredded carrots and perfectly tart apples. Skipping the mayonnaise, I dressed the slaw with olive oil, apple cider vinegar and mustard vinaigrette. I added a splash of lime juice for extra zip and it also keeps the apples from turning brown. Cabbage, a cruciferous vegetable, and a great source of fiber and antioxidants, is most nutrient dense when served in its raw form. This slaw pairs with many dishes like a roast, a favorite sandwich or fish tacos, but it can be a star on its own as well.
Combine the shredded cabbage, shredded carrots and matchstick apples slices in a large bowl. Squeeze the lime juice over the mixture. Set aside.
Whisk together the olive oil, vinegar, mustard and honey. Pour the vinaigrette over cabbage mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend and slaw is cold, at least 1 hour. Serve with a sprinkling of fresh cilantro leaves and more lime juice.