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This Week's Top Recipes

Team Vinegar Coleslaw

VegetableNo-CookGastro-Pub

Time: 30 minutes

Yield: 6 servings

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About

Welcome to the fan page for Team Vinegar Coleslaw, where we believe nothing creamy should ever come close to those crispy, crunchy veggies we lovingly call coleslaw. Instead, they must be swimming in a sweet yet tangy dressing that always adds zest and zing to whatever it is we're chowing down on. That's what you'll get here! Don't let our archnemesis, Team Creamy, convince you otherwise, because all the ingredients Team Vinegar Coleslaw stand for are far superior! Stay here and enjoy some real coleslaw!

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Ingredients

  • For the apple cider vinegar dressing:
  • 1/4 cup apple cider vinegar
  • 1 teaspoon maple syrup or honey
  • 1 clove garlic, grated
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt
  • freshly ground black pepper, to taste
  • 1/4 cup extra-virgin olive oil
  • For the coleslaw:
  • 1 teaspoon honey
  • 4 cups green cabbage, shredded
  • 2 cups red cabbage, shredded
  • 2 medium carrots, sliced into thin peels
  • 2 scallions, chopped
  • 1/4 heaping teaspoon sea salt
  • 1 tablespoon parsley, chopped, for serving
  • 1/4 cup sunflower seeds, toasted, for serving

Directions

Step 1 -In a large bowl, whisk the apple cider vinegar, the maple syrup, the garlic, the Dijon mustard, 1/4 teaspoon of the salt, and the pepper together.

Step 2 -Drizzle the olive oil into the dressing mixture, while whisking, then continue to whisk until the dressing has emulsified.

Step 3 -Add the honey, the green cabbage, the red cabbage, the carrots, the scallions, and the remaining salt to the dressing and toss to combine.

Step 4 -Place the bowl in the refrigerator and chill for at least 20 minutes and up to overnight.

Step 5 -Sprinkle the coleslaw with the parsley and the sunflower seeds.

Step 6 -Serve.

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