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.
- 2 cups shredded cabbage mixed colors and pre-shredded, if available
- 1 cup shredded carrots
- 1 large apple peeled, cored and cut into matchsticks
- Juice of a lime
- 3 tablespoons extra-vigin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon good raw honey
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- fresh cilantro leaves for garnish
- 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.